Lamb Khoresh

Or, lamb and rhubarb casserole, if you prefer, and based on the classic Persian dish known as Khoresh Ravi. Rhubarb is not used that much in savoury dishes of western cuisine, which is a shame, because it is a most useful vegetable. Once established, it needs very little attention, grows prolifically year after year and is quite happy in poor soils. Every home should – and could – have one. Highly recommended, especially for those cold winter nights when something hot and filling is required.



500g diced lean lamb.

1 medium brown onion, peeled and chopped

1 stick celery about 150mm, finely chopped.

Juice and zest of a lemon.

2 tblsp jaggery.

1 tblsp cornflour.

¼ tsp. cinnamon.

¼ tsp. nutmeg.

Dash cayenne pepper to taste.

salt to taste.

¼ cup olive oil.

2/3 cup water.

150mm rhubarb, finely chopped.

¼ cup parsley, chopped.



Prepare the meat and set aside. Prepare the onion and celery, mix together and set aside. Mix together the lemon juice and zest, the jaggery, cornflour, cinnamon, nutmeg, cayenne, salt and water and set aside. Prepare the rhubarb and parsley and mix together, setting a little parsley aside for garnish.



If you want to start cooking the meal immediately, preheat the oven to 180°C. If not, see below. Heat the oil and butter together in a sauté pan over a hot flame and brown the meat all over. Remove and place in a casserole dish. Add the onions and celery and sauté until beginning to caramelise. Add the lemon and water mixture and cook until thickened then transfer to the casserole. Stir the mixture well and cover with the lid.

You can prepare things to this point and leave it to sit for several hours if you wish. If so, preheat the oven when you are ready to start cooking and put the casserole in the oven then. If you want to start cooking immediately, place the casserole in your preheated oven and bake for 1 hour.

Remove the casserole, stir in the rhubarb and parsley, cover and return to the oven for another 15 minutes. Remove, stir well, sprinkle with the reserved parsley and serve immediately.


Serve with: Boiled rice, or new potatoes, and a salad.


Serves: 2.

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