Persian-Style Lamb and Rhubarb Stew

Taken from the Delicious Magazine website

Serves 4-6

Rhubarb Jeremy-KeithIngredients

2 tbsp vegetable oil
90g butter
2 large onions, sliced
1 garlic clove, crushed
900g boned shoulder or leg of lamb, cut into large cubes
2 tsp ground coriander
800ml vegetable stock, hot
20g pack fresh parsley, chopped
Handful fresh mint leaves, chopped, plus extra to garnish
400g rhubarb, leaves discarded


To Serve


Rhubarb photo © Jeremy Keith