Persian lamb with rhubarb and chelow recipe

Name: Persian lamb with rhubarb and chelow recipe
Total time: 250 min
Ingredients: 50 ml olive oil; 30 gm butter; 1 1/2 kg boneless lamb shoulder, cut into 3cm cubes; 3 onions, thinly sliced; 2 garlic cloves, finely chopped; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp saffron threads; 1 litre chicken stock (4 cups); 200 gm rhubarb, trimmed and thickly sliced diagonally; Juice of 1 lemon, or to taste; To serve: coarsely chopped mint and coriander; Chelow; 300 gm basmati rice, soaked in cold water for 2 hours (1½ cups); 2 tbsp thick plain yoghurt; 140 ml olive oil; ¼ tsp saffron threads, soaked in 2 tbsp hot water

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Australian Gourmet Traveller recipe for Persian lamb with rhubarb and chelow

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