Stuffed Potatoes And Beets In Tamarind Sauce

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Washington Post


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4 medium beets with their greens, peeled and trimmed flat on tops and bottoms; reserve beet greens and stems

1 1/2 to 2 large onions, finely grated (about 3 cups; if using a food processor, squeeze out excess liquid)

1 pound lean ground sirloin or lamb

4 tablespoons matzo meal

1/2 small red (Thai) pepper, unseeded and cut crosswise into thin slices (about 1 tablespoon; optional)

4 medium cloves garlic, coarsely chopped

1 teaspoon kosher salt, plus more as needed

2 tablespoons canola oil

3 cups low-sodium or homemade chicken broth

4 heaping tablespoons tamarind paste

Juice from 1 1/2 large lemons (less than 1/3 cup)

2 tablespoons honey

13 medium Yukon Gold potatoes, peeled and trimmed flat on the tops and bottoms

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