Rhubarb koresh

Yield: 6 Servings

Measure Ingredient
2 cups Thinly-sliced onions
1 pounds Boneless lamb shoulder, cut into 2\" cubes
4 tablespoons Oil
\N \N Salt and pepper
¼ teaspoon Turmeric
3 cups Chopped fresh parsley
½ cup Chopped fresh mint
¼ teaspoon Ground saffron
1 tablespoon Tomato paste
1 \N Cinnamon stick
2 tablespoons Lemon juice
1 pounds Rhubarb, cut into 1\" pieces

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 2½ cups water, bring to a boil, cover, reduce heat t o 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 sa ffron dissolved in 1 tablespoon of hot water, tomato paste, cinnamon stick and lemon juice. Cover and simmer 55 minutes more.

Preheat oven to 350 degrees F. 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

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

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