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Cook1 hr 20 mins
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...
- 2 onions, finely diced
- 1 kg lamb shoulder, trimmed and cubed
- 3 -4 tablespoons olive oil
- 100 ml lemon juice or 100 ml lime juice
- 400 ml chicken stock
- 1 teaspoon salt
- 1 cinnamon sticks or 1 cassia
- 12 cloves
- 1 bunch chopped fresh parsley
- 1 bunch fresh mint
- 350 g rhubarb, cleaned, destringed, chopped into 5cm pieces
- In a heavy pan, gently fry onions in a tbsp oil til brown and remove.
- Add more oil and brown lamb in small batches.
- Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.
- Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.
- 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.