Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
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.
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.
Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint and saute for another minute.
Add this parsley-mint mix to the lamb pot halfway of its one-hour simmering.
Wash the rhubarb stalks an cut them into 2-3 cm pieces.
Add the rhubarb to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
Add one tablespoon of brown sugar, and simmer for a further minute.
Serve with some brown rice, which is healthier than the white one.
One thought on “Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe”
Bello