Hamad

== Description ==
Iraqi braised lamb with beets and tomatoes
== Ingredients ==
* 3½ to 4 pounds shoulder of lamb, diced in one-inch cubes
* 1 x 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 ½ lemon
* cooked rice
== Directions ==
# 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.
# Meanwhile, cook the beets in water to cover for about 20 minutes. When cool enough to handle, peel, and dice.
# 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.
Category:Iraqi Meat Dishes
Category:Lamb shoulder Recipes
Category:Recipes that need photos
Category:Plum tomato Recipes
Category:White rice Recipes
Category:Beet Recipes
Category:Lemon juice Recipes