Hamad, which means sweet and sour, is often served at Rosh Hashanah. "Iraqi meat dishes are always braised in chopped tomatoes with turmeric," said Shoshanna Sofaer, who prepared this dish at a family gathering in Washington. You can add carrots, turnips, zucchini, and parsnips to it.
Ingredients
3 1/2 to 4 pounds shoulder of lamb, diced in one-inch cubes
1 28-ounce can plum tomatoes, drained and diced, juice reserved
Salt and freshly ground pepper to taste
1 clove garlic, mashed
1 teaspoon turmeric
2 teaspoons sugar
2 pounds beets
Juice of 1/2 lemon
Cooked rice
Instructions
1. In a heavy saucepan, mix together the lamb with the tomatoes, salt, pepper, garlic, turmeric, and sugar. Cook on a high flame, stirring, until the meat is brown. Then simmer, covered, on top of the stove for about 2 hours, adding more juice from the tomatoes if necessary.
2. Meanwhile, cook the beets in water to cover for about 20 minutes. When cool enough to handle, peel, and dice.
3. Add the beets to the stew and simmer, covered, about 20 minutes more. Just before serving, add the lemon juice and adjust the seasonings. Serve with white rice.
From Jewish Cooking in America, by Joan Nathan.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.