Persian lamb and rhubarb stew
Ingredients Olive and parsley couscous Method 1.Melt half the butter in large saucepan, cook lamb, in batches, until browned. Remove from pan.
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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
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