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

 * 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.