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    You are in: Home / Recipes / Iranian Rhubarb Khoresh Recipe
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    Iranian Rhubarb Khoresh

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    Aunty Dotty's Note:

    This is a recipe I found in The Age Newspaper last year -'05. It was the author's own mucking about from a few sources so may not be 100 % authentic - but then not much is... It's a wonderful sour dimension from the fruit combined with the fattiness of the lamb and punch of mint. Worth a try, really unusual. Even better the next day...

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    Units: US | Metric


    1. 1
      In a heavy pan, gently fry onions in a tbsp oil til brown and remove.
    2. 2
      Add more oil and brown lamb in small batches.
    3. 3
      Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.
    4. 4
      Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.
    5. 5
      Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables.

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    Nutritional Facts for Iranian Rhubarb Khoresh

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 844.1
    Calories from Fat 588
    Total Fat 65.3 g
    Saturated Fat 25.0 g
    Cholesterol 183.0 mg
    Sodium 898.5 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 3.2 g
    Sugars 5.8 g
    Protein 46.1 g

    The following items or measurements are not included:


    fresh mint

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