Persian-style lamb and rhubarb stew recipe
This slow-cooked Middle Eastern Persian-style lamb and rhubarb stew will make you think of rhubarb in a totally new way. Make in advance and freeze!
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Ingredients
- 2 tbsp vegetable oil
- 90g butter
- 2 large onions, sliced
- 1 garlic clove, crushed
- 900g boned shoulder or leg of lamb, cut into large cubes
- 2 tsp ground coriander
- 800ml vegetable stock, hot
- 20g pack fresh parsley, chopped
- Handful fresh mint leaves, chopped, plus extra to garnish
- 400g rhubarb, leaves discarded
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