Iranian Rhubarb Khoresh

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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