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Iranian Rhubarb Khoresh

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:

ingredients

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
Contributor
"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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  1. Aunty Dotty
    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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