Persian-Style Lamb and Rhubarb Stew
Taken from the Delicious Magazine website
2 tbsp vegetable oil
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
- Heat the oil and 30g butter in a large casserole over a medium heat. Add the onions and cook for 15 minutes. Add the garlic and cook for 1 minute. Set aside in a bowl.
- Increase the heat, add half the lamb to the pan and brown all over. Set aside. Add the remaining lamb and brown as before. Return the onions and lamb to the pan, add the coriander and cook for 1 minute. Add the stock, cover and simmer gently for 1 hour. Season to taste.
- Heat another 30g butter in a pan over a medium-low heat. Add the herbs and cook, stirring, for 8 minutes. Stir into the stew and simmer, half-covered, for 30 minutes, until the lamb is really tender.
- Meanwhile, cut the rhubarb into 2.5cm lengths. Melt the remaining 30g butter in a large frying pan over a medium-high heat. Add the rhubarb, and cook, stirring, for 3-4 minutes, until just tender.
- Stir the rhubarb into the stew and divide between plates.
- Scatter with mint and serve with couscous or rice.
- Great for freezing - before preparing the rhubarb, cool the stew, spoon into a freezerproof container, cover and label. Freeze for up to 3 months. Thaw in the fridge for 24 hours. Reheat until piping hot. Prepare the rhubarb as above and add to the stew.
- Try substituting the lamb for mutton - ideal for slow-cooking.
Rhubarb photo © Jeremy Keith