Light Lamb Stew with Rhubarb | Recipe | Simply Beef & Lamb
Light Lamb Stew with Rhubarb
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Cooking tools:
- Baking dish
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
Ingredients
- 450-675g lean lamb neck fillet, shoulder, or leg, cut into 2.5cm cubes
- 2 teaspoons ground coriander
- 1 tablespoon oil
- 8 shallots, peeled and left whole
- 600ml good, hot lamb stock
- 2 teaspoons light brown sugar
- 2 rhubarb sticks, roughly chopped
- 100g spring greens or kale, roughly shredded
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped mint
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