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Persian
Lamb with Rhubarb
From Canadian
Gardening Magazine, April 2007
Serves
6
This unique recipe would pair well with a medium bodied red wine. A wine that fits this bill exactly is Huff Estates Winery Cabernet-Merlot wine made exclusively with grapes from Prince Edward County. This is Canada's newest grape growing region and the handful of established wineries are making impressive wines.
The Savvy Grapes featured Huff Estates Wines in the Savvy Selections wine of the month club. We are familiar with their wines (we have sampled them all...rough job we know!). Contact The Savvy Grapes to arrange an order of their premium wines. Cheers!
1
˝ lb boneless shoulder or leg of lamb
2 Tbsp butter (divided)
1 Tbsp olive oil
2 large onions, halved then sliced
1 tsp ground coriander
1 tsp ground cumin
Water as needed
Salt & freshly ground pepper to taste
3 Tbsp chopped fresh mint
1 lb rhubarb, rinsed, trimmed & cut into 1 inch pieces
Trim lamb of any excess fat.
Cut into 2 inch cubes
Melt 1 Tbsp of butter with oil and sauté onions until just golden and softened, about 5 minutes. Increase heat, then add half of the lamb and sauté until browned on all sides. Usings a slotted spoon, transfer meat and onions to a bowl; brown remaining lamb, adding a little more oil if necessary.
Combine onion mixture with
lamb in the skillet; add coriander and cumin, stirring well.
Add just enough water to cover meat.
Cover with lid and bring mixture to a gentle boil.
Reduce heat and simmer for about one hour.
Season with salt and pepper
While meat is cooking, combine parsley and mint with remaining 1 Tbsp of butter in a small pan; gently cook for about 5 minutes. Add to lamb and simmer for an additional 30 minutes, partially covered, stirring occasionally.
About 5 or 10 minutes before serving, add rhubarb, mixing well with stew. Simmer partially covered for 2 to 4 minutes if store bought rhubarb, 5 to 10 minutes if rhubarb is fresh from the garden. Serve with rice or couscous.
Cheers & Enjoy!
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