Iranian Rhubarb Khoresh

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 onions, finely diced
• 1 kg lamb shoulder, trimmed and cubed
• 3 -4 tablespoons olive oil
• 100 ml lemon juice or 100 ml lime juice
• 400 ml chicken stock
• 1 teaspoon salt
• 1 cinnamon sticks or 1 cassia
• 12 cloves
• 1 bunch chopped fresh parsley
• 1 bunch fresh mint
• 350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

Recipe

• 1 in a heavy pan, gently fry onions in a tbsp oil til brown and remove.
• 2 add more oil and brown lamb in small batches.
• 3 return onion and lamb to pan and add juice, spices stock and salt. cover and simmer 1 hours.
• 4 fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. add to pan, cover, simmer 15 minutes.
• 5 reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. serve piping hot with rice and vegetables.