Persian Rhubarb Stew

Ingredients

• •1½ pounds lamb stew meat
• •2 tbsp oil
• •1 small onion
• •8 stalks rhubarb
• •salt and pepper
• •3 tablespoons sugar
• •½ teaspoon turmeric
• •water

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent.
2. 2Add turmeric, stir, add the meat and brown on all sides.
3. 3Add salt and pepper to taste.
4. 4Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat, longer if it is not yet tender. In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.
5. 5Combine the parsley and mint mixture with the meat sauce half way through the cooking.
6. 6Add water if necessary. Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.
7. 7Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for an additional 15 minutes. Taste and add 2-3 tablespoons of sugar or to taste, gently stir and cook for an additional 5 minutes.
8. 8Serve warm with basmati rice.