Name: Iranian Rhubarb Khoresh
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 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 of fresh mint; 350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

Recipe by Aunty Dotty

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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...

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

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 of fresh mint
350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

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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RECIPE MADE WITH LOVE BY

@Aunty Dotty

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@Aunty Dotty

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"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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creation by Aunty Dotty

10/24/2006

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...