Persian lamb with rhubarb and chelow recipe | Gourmet Traveller

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