Sunday, June 12, 2011

Rhubarb-Lamb Stew

I was excited to see a recipe with a savoury application for rhubarb in a new cookbook I had gotten. Unfortunately, I think this recipe calls for a little too much rhubarb! I found myself avoiding the rhubarb pieces in the leftovers. I think if you cut the rhubarb in half, this would be about right, but proceed at your own risk. Even with too much rhubarb, the lamb pieces were delicious ... and this comes together quickly and easily.

One year ago: Jalapeno-Cheddar Scones

Rhubarb-Lamb Stew (from Seductions of Rice)

1 tbsp vegetable oil
3 small or 2 medium onions, finely chopped
450g boneless lamb shoulder or eye of round, trimmed of fat and cut into 1" cubes
1/8 tsp ground cinnamon
pinch of grated nutmeg
1 cup packed parsley leaves, finely chopped
1/2 cup packed mint leaves, finely chopped
2 cups water
225g rhubarb, trimmed and cut into 1 1/2" lengths (~1 1/2 cups, see notes)
1 tsp salt
1/2 tsp ground black pepper
cooked rice

1. Heat oil in large saucepan over medium heat.
2. Add onions and cook for 5 minutes or until translucent.
3. Raise heat, add meat and cook, stirring frequently until well browned, about 6 minutes.
4. Add cinnamon, nutmeg, parsley, and mint and stir well.
5. Add water and bring to a boil, then lower heat and simmer covered for 45 minutes or until meat is tender.
6. Add rhubarb and simmer for about 10 minutes until tender.
7. Serve with rice.

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