1 hr 30 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...
My Private Note
Units: US | Metric
- 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
- 1In a heavy pan, gently fry onions in a tbsp oil til brown and remove.
- 2Add more oil and brown lamb in small batches.
- 3Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.
- 4Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.
- 5Reduce 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.
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: