- 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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