Persian lamb and rhubarb stew

Persian lamb and rhubarb stew

  • 2 hrs 30 mins cooking
  • Serves 4
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Persian lamb and rhubarb stew
  • 40 gram butter
  • 1 kilogram diced lamb
  • 1 medium_piece (150g) brown onion, sliced thinly
  • 1/4 teaspoon saffron threads
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 cup (250ml) water
  • 2 cup (500ml) chicken stock
  • 2 tablespoon tomato paste
  • 2 3/4 cup (300g) rhubarb, coarsely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 1/2 cup (375ml) vegetable stock
Olive and parsley couscous
  • 1 1/2 cup (300g) couscous
  • 30 gram butter
  • 1 cup (150g) seeded kalamata olives
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped


Persian lamb and rhubarb stew
  • 1
    Melt half the butter in large saucepan, cook lamb, in batches, until browned. Remove from pan.
  • 2
    Melt remaining butter in same pan, cook onion, stirring, until soft. Add spices, cook, stirring, until fragrant. Add the water, stock and paste, bring to the boil. Return lamb to pan, reduce heat, simmer, covered, 1 hour 20 minutes, stirring occasionally.
  • 3
    Uncover, simmer about 20 minutes or until lamb is tender. Add rhubarb to lamb mixture, simmer, uncovered, about 10 minutes or until rhubarb has softened.
  • 4
    Meanwhile, make olive and parsley couscous. Bring stock to the boil in medium saucepan. Remove from heat, stir in couscous and butter. Cover; stand about 5 minutes or until liquid is absorbed, fluff with fork. Stir in olives and parsley.
  • 5
    Stir mint into stew, season to taste, serve stew with couscous.


Make sure the rhubarb you use is a rich, strong red colour; otherwise the flavour of the finished stew will be too tart. Frozen rhubarb can be substituted for fresh.

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