Persian lamb and rhubarb stew
“A deliciously rich and fragrant stew with tender succulent lamb, a careful blend of spices and seasonal forced rhubarb which really balances the dish.”
– Sean Davies, Executive Chef, Davy’s Wine Bars
2 tbs vegetable oil
2 large onions sliced
1 clove of garlic crushed
900g boneless shoulder or leg of lamb cut into large cubes
2 tsp ground coriander
800ml vegetable stock
20g fresh parsley
Handful of fresh mint leaves, chopped, plus extra for garnish
400g forced rhubarb, leaves discarded
- Heat the oil and 30g butter in a large casserole dish over a medium heat. Add the onions and cook for 15 minutes then add the garlic and cook for 1 minute. Set aside in a bowl.
- Increase the heat, add half the lamb to the pan and brown all over. Set aside. Add the remaining lamb and brown as before. Return the onions and lamb to the pan, add the coriander and cook for 1 minute. Add the stock, cover and simmer gently for 1 hour. Season to taste.
- Heat 30g butter in a pan over a medium-low heat. Add the herbs and cook, stirring, for 8 minutes. Stir into the stew and simmer, half-covered, for 30 minutes, until the lamb is really tender.
- Meanwhile, cut the rhubarb into 2.5cm lengths. Melt the remaining 30g butter in a large frying pan over a medium-high heat. Add the rhubarb, and cook, stirring, for 3-4 minutes, until just tender.
- Stir the rhubarb into the stew and divide between plates. Scatter with mint and serve with couscous or rice.
Recommended wine match – Billo Priorat 2011, Spain
“A blend of Grenache and Syrah – intense ripe dark fruits, full and rich with bags of rustic fruit character.”
– Timothy Wood, Sales Manager
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