| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Taste, Lamb, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Thinly-sliced onions |
| 1 |
lb |
Boneless lamb shoulder, cut into 2" cubes |
| 4 |
tb |
Oil |
|
|
Salt and pepper |
| 1/4 |
ts |
Turmeric |
| 3 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Chopped fresh mint |
| 1/4 |
ts |
Ground saffron |
| 1 |
tb |
Tomato paste |
| 1 |
|
Cinnamon stick |
| 2 |
tb |
Lemon juice |
| 1 |
lb |
Rhubarb, cut into 1" pieces |
INSTRUCTIONS
Heat 3 tablespoons of oil in a Dutch oven, add onions and lamb and brown
lamb on all sides. Add salt and pepper to taste, and turmeric. Pour in 2
1/2 cups water, bring to a boil, cover, reduce heat t o low and cook for 1
hour, stirring occasionally. In a skillet heat remaining 1 tablespoon of
oil and fry parsley and mint for about 1 minute in order to release the
flavor. Add to lamb along with sa ffron dissolved in 1 tablespoon of hot
water, tomato paste, cinnamon stick and lemon juice. Cover and simmer 55
minutes more.
Preheat oven to 350 degrees F. Transfer lamb stew to a deep, ovenproof
casserole. Arrange rhubarb pieces on top and cover with aluminum foil.
Pierce several holes in foil and bake casserole for 25 to 35 minutes, or
until rhubarb is very tender but not falling apart. Adjust seasoning to
taste; if it is very sour, stir in up to 1 tablespoon sugar. Serve from
casserole, with saffron rice.
>From Taste Show #TS4705
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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