Persian lamb and rhubarb stew

Name: Persian lamb and rhubarb stew
Total time: 150 min
Ingredients: 40 grams butter; 1 kilogram diced lamb; 1 medium_piece (150g) brown onion, sliced thinly; 1/4 teaspoon saffron threads; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1 cup (250ml) water; 2 cups (500ml) chicken stock; 2 tablespoons tomato paste; 2 3/4 cup (300g) rhubarb, coarsely chopped; 1/4 cup fresh mint, finely chopped; 1 1/2 cup (375ml) vegetable stock; Olive and parsley couscous; 1 1/2 cup (300g) couscous; 30 grams butter; 1 cup (150g) seeded kalamata olives; 1/2 cup fresh flat-leaf parsley, coarsely chopped

www.nzwomansweeklyfood.co.nz

Persian lamb and rhubarb stew with saffron, cinnamon, and mint. Quick and healthy dinner recipe. Serves 4.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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