For this traditional Jewish-Iraqi dish, lamb meatballs, lightly sweetened with currants, are braised in a brilliantly hued, tangy beet stew, which is served atop pale gold basmati rice.
Make the meatballs: Heat oil in a 10″ skillet over medium-high. Add onion and cook, stirring occasionally, until slightly caramelized, about 7 minutes. Transfer onion to a bowl and let cool slightly. Add remaining meatball ingredients to the bowl and mix until combined. Using wet hands, roll mixture into twelve 1½″ balls and transfer to a parchment paper–lined baking she