Slow-Cooker Persian Lamb And Rhubarb Stew Recipe | Lamb Recipes | Tesco Real Food

Ingredients

• 600g diced lamb shoulder
• 2 tbsp olive oil​
• 3 onions, diced
• 6 garlic cloves, 3 sliced, 3 crushed
• 2 tsp each ground turmeric and ground coriander
• 2½ tsp cumin seeds
• 2 tbsp tomato purée​
• 1 beef stock pot, made up to 500ml
• 300g rhubarb, cut into bite-sized pieces
• 1½ x 400g tins chickpeas, drained and rinsed
• 1 tbsp clear honey
• 30g pack fresh flat-leaf parsley, finely chopped
• 1 tbsp butter
• 1 tsp ground cinnamon (or 1 stick)
• 400g basmati or long grain rice