Persian lamb with roasted rhubarb

persian lamb with roasted rhubarb



1.Melt 20g of the butter in 6-litre (24-cup) pressure cooker, cook lamb, in batches, until browned. Remove from cooker.
2.Melt half the remaining butter in cooker, cook onion, stirring, until soft. Add coriander, cook, stirring, until fragrant. Return lamb to cooker with the water, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 25 minutes.
3.Meanwhile, make roasted rhubarb. Preheat oven to 200°C (180°C fan forced). Arrange rhubarb, in single layer, in large baking dish. Sprinkle with sugar, dot with butter. Bake about 15 minutes or until rhubarb is tender but still holds its shape.
4.Melt remaining butter in medium frying pan, cook herbs, stirring, until bright green.
5.Release cooker pressure using quick release method, remove lid. Stir in herbs, season to taste.
6.Serve lamb topped with rhubarb.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Frying the herbs in butter, rather than adding them directly to the sauce, gives them extra flavour and keeps them bright green. Recipe not suitable to freeze.