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Rhubarb and lamb stew
Serves 6-8 Starters and mains
Ingredients
- 2tbsp butter
- 1 leg of lamb, deboned and cubed
- 2 large onions, finely sliced
- 1 tsp ground allspice
- ½tsp turmeric
- 2½tsp ground coriander
- 2tsp ground cumin
- handful mint leaves, chopped small bunch flat-leaf parsley, finely chopped
- 1kg rhubarb
Method
Melt butter in a large pan. Add the lamb, onions, spices, pomegranate molasses and sauté until meat is nicely browned. Add mint, parsley and sauté for another 3-5 minutes. Add 250ml water to the meat, turn heat to low, cover and let simmer for about 40 minutes, or until the meat is tender. Wash the rhubarb, trim and discard the leaves, and chop into 2.5cm lengths. A few minutes before serving, add the rhubarb and season with salt and pepper. Do not allow the rhubarb to over cook or disintegrate.
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