Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

Ingredients (4-6 servings)

• 1 kg boneless lamb meat
• 2-3 tablespoons of butter
• 1 medium onion
• 1 teaspoon chopped ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon  ground black pepper
• 1 cup chopped parsley
• 1 tablespoon chopped dried mint
• 2 cloves of garlic
• about 1/2 kg of rhubarb stalks
• 1 tablespoon brown sugar
• salt to taste

Preparation method:

1. Chop the onion and ginger.
2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint ans saute for another minute.
8. Add the this parsley-mint mix to the lamb pot halfway of its one hour simmering.
9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
10. Add the rhubarb  to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
11. Add one tablespoon of brown sugar, and simmer for fa further minute.
12. Serve with some brown rice, which is healthier than the white one.

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