Persian lamb and rhubarb stew

Fresh rhubarb adds a distinctive flavour to lamb stew in Sophie Grigson's flavourful recipe for a classic Persian dish
By Sophie Grigson
Persian lamb and rhubarb stew
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 50 g butter
  • 1 tbsp vegetable oil
  • 2 large onions, sliced
  • 675 g boned shoulder or leg of lamb, cut into 5cm cubes
  • 1 tsp ground coriander
  • salt, and freshly ground pepper
  • 1 small bunch of parsley, chopped
  • 3 tbsp mint, chopped
  • 450-675g rhubarb, trimmed and cut into 2.5cm lengths
  • steamed rice, to serve


1. Heat 25g of butter with the oil in a large, lidded, heavy-based frying pan. Add in the onion and fry, stirring now and then, until golden, around 5 minutes.

2. Raise the heat, add around half the meat and fry until browned, around 5 minutes.

3. Scoop out the browned meat with the onions then brown the remaining meat.

4. Return the first batch to the frying pan with the coriander, or transfer everything to a casserole dish.

5. Add just enough water to cover and simmer, covered, over a low heat for 1 hour. Season with salt and freshly ground pepper.

6. Heat the remaining butter in a small frying pan. Add in the parsley and mint and fry, stirring constantly, for 5-10 minutes.

7. Add the fried herbs to the stew and continue simmering for a further 30 minutes, with the lid half off, stirring occasionally.

8. Shortly before serving, add the rhubarb.

9. Stir to mix and simmer for 2-4 minutes if it is forced rhubarb, 5-10 minutes if it is ordinary rhubarb.

10. Taste and adjust the seasoning and serve immediately with rice.

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