Rhubarb Koresh

Recipe Ingredients

2 cups	125g / 4.4oz	Thinly-sliced onions
1 lb	454g / 16oz	Boneless lamb shoulder - cut into 2" cubes
4 tablespoons	60ml	Oil
		Salt and pepper
1/4 teaspoon	1.3ml	Turmeric
3 cups	438g / 15oz	Chopped fresh parsley
1/2 cup	73g / 2.6oz	Chopped fresh mint
1/4 teaspoon	1.3ml	Ground saffron
1 tablespoon	15ml	Tomato paste
1		Cinnamon stick
2 tablespoons	30ml	Lemon juice
1 lb	454g / 16oz	Rhubarb - cut into 1" pieces

Recipe Instructions

Heat 3 tablespoons of oil in a Dutch oven, add onions and lamb and brown lamb on all sides. Add salt and pepper to taste, and turmeric. Pour in 2 1/2 cups water, bring to a boil, cover, reduce heat to low and cook for 1 hour, stirring occasionally. In a skillet heat remaining 1 tablespoon of oil and fry parsley and mint for about 1 minute in order to release the flavor. Add to lamb along with saffron dissolved in 1 tablespoon of hot water, tomato paste, cinnamon stick and lemon juice. Cover and simmer 55 minutes more.

Preheat oven to 350F. Transfer lamb stew to a deep, ovenproof casserole. Arrange rhubarb pieces on top and cover with aluminum foil. Pierce several holes in foil and bake casserole for 25 to 35 minutes, or until rhubarb is very tender but not falling apart. Adjust seasoning to taste; if it is very sour, stir in up to 1 tablespoon sugar. Serve from casserole, with saffron rice.

From Taste Show #TS4705

Source:
David Rosengarten

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