Persian Lamb and Rhubarb Stew

With grateful thanks to the Australian Women’s Weekly Book of Casseroles and Curries, page 224. An invaluable volume.


1 tsp cinnamon.

½ tsp turmeric.

¼ tsp ground white pepper.

Salt to taste.

2 tblsp plain flour.

1 ½ cups vegetable stock.

1 tblsp tomato paste.

30g flour.

300g diced lean lamb.

Another 30g flour.

1 medium onion, peeled and diced.

1 cup diced rhubarb.

½ cup chopped fresh mint.


Mix the spices, flour and salt together in a small bowl and set aside. Beat the tomato paste into the stock and set aside.


Melt the butter in a pan over a hot flame. Brown the meat all over, remove from the pan and set aside. Add the other 30g of butter to the pan and fry the onion until starting to brown. Add the spice mixture and cook, stirring well for 30 seconds or so then add the stock. Bring to the boil and stir well until thickened, then return the meat to the pan, reduce heat to a simmer, cover and cook for 1 hour.

Add the rhubarb, stir through, cover and cook for another 10 minutes. Stir the mint through the mixture, reserving a little for garnish and serve immediately.

Serve with: Couscous and ratatouille.

Serves: 2.


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