Iranian Rhubarb Khoresh

Ingredients

• 2 onions, finely diced
• 1 kg lamb shoulder, trimmed and cubed
• 3-4 tablespoons olive oil
• 100 ml lemon juice or lime juice
• 400 ml chicken stock
• 1 teaspoon salt
• 1 cinnamon stick or cassia
• 12 cloves
• 1 bunch chopped fresh parsley
• 1 bunch fresh mint
• 350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

Directions

1. 1

   In a heavy pan, gently fry onions in a tbsp oil til brown and remove.

2. 2

   Add more oil and brown lamb in small batches.

3. 3

   Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.

4. 4

   Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.

5. 5

   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.