Ingredients
- 1 large onion, halved and sliced
- 1 tsp ground turmeric
- 450g stewing lamb, diced
- 2 cloves garlic, crushed
- 1 tsp finely grated ginger
- 3 cloves
- 1/2 tsp cinnamon
- 500ml chicken or vegetable stock
- Sea Salt and black pepper
- 10g fresh mint leaves, chopped
- 10g fresh parsley, chopped
- 4 stalks of rhubarb, about 300g, cut into 3” pieces
- Olive oil
- To serve: a green herb salad and saffron rice
Heat 2 tbsp oil in a large heavy based pan. Add the onions and sauté for a few minutes before adding the turmeric. Stir to combine then add the lamb. Increase the heat a little to brown the lamb and cook for five minutes, moving every few minutes. Add the ginger and garlic and cook for a minute before adding the cinnamon, cloves and pouring in the stock. Season with salt and a little pepper then increase the heat and bring to the boil. Place a lid on the pot and lower the heat to a simmer, for an hour minimum till the meat is tender.
Meanwhile heat 2 tbsp oil in a frying pan. Saute the parsley and mint for 2-3 minutes until the herbs are fragrant and darkened slightly. Add the herbs to the pot with the lamb along with the chopped rhubarb. Gently mix. Partially cover the pot with the lid and simmer for a further 10 minutes until the rhubarb is cooked. Avoid over-cooking it as the rhubarb is so delicate. Taste and adjust the seasoning before ladling over the hot saffron rice.
