Persian-Style Braised Lamb Stew with Fresh Rhubarb
25min
2h 30min
4
540
Chef's Note
Adding the rhubarb during the final 15 minutes of cooking is crucial. The oxalic and malic acids in the rhubarb will quickly soften its fibrous cell walls; adding it too early would cause it to completely dissolve. This timing allows the tart juices to meld with the rich, fatty lamb drippings while keeping the rhubarb pieces intact for a beautiful visual and textural contrast.
Tags
Ingredients
2 pounds Boneless lamb shoulder, cut into 2-inch cubes
1 1/2 teaspoons Kosher salt
1/2 teaspoon Freshly ground black pepper
3 tablespoons Ghee or neutral cooking oil
2 large Yellow onions, finely chopped
1 teaspoon Ground turmeric
1/2 teaspoon Ground cardamom
1 cup Fresh mint leaves, finely chopped
1 cup Fresh flat-leaf parsley, finely chopped
3 cups Low-sodium beef or lamb stock
1/4 teaspoon Saffron threads, crushed and steeped in 2 tbsp hot water
3 cups Fresh rhubarb stalks, trimmed and sliced into 1-inch pieces
1 tablespoon Honey
Instructions
- 1
Pat the lamb shoulder pieces dry with paper towels and season them generously with the kosher salt and black pepper.
- 2
Heat the ghee or oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the lamb pieces until a deep, golden-brown crust forms on all sides, about 8 to 10 minutes per batch. Transfer the seared lamb to a plate and set aside.
- 3
Reduce the heat to medium. Add the chopped onions to the remaining fat in the pot. Cook, stirring frequently, until the onions are soft, translucent, and starting to turn golden brown, about 10 to 12 minutes.
- 4
Stir in the turmeric and ground cardamom, cooking for 1 minute until highly fragrant. Add the finely chopped mint and parsley, stirring constantly for 2 to 3 minutes to dark-fry the herbs and release their aromatic oils.
- 5
Return the lamb and any accumulated juices to the pot. Pour in the stock and the bloomed saffron water. Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 1 hour and 45 minutes, or until the lamb is fork-tender.
- 6
Gently stir in the sliced rhubarb and honey. Cover and simmer for an additional 12 to 15 minutes, just until the rhubarb is tender and yielding, but before it completely breaks down and loses its shape.
- 7
Remove from heat, adjust seasoning with more salt if needed, and let rest for 5 minutes. Serve hot over steamed basmati rice.
Nutrition Information (per serving)
540
44g
14g
34g
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