Ingredients

  • 1 1/2 pounds of lamb stew meat
  • 2-3 tbsp Oil
  • 1 small onion chopped
  • 8 stalks of rhubarb
  • Salt and pepper to taste
  • 3 tablespoons sugar or to taste
  • 1/2 teaspoon turmeric
  • Water

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent.
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Step 2

  • Add turmeric, stir, add the meat and brown on all sides.
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Step 3

  • Add salt and pepper to taste.
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Step 4

  • Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat, longer if it is not yet tender.In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.
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Step 5

  • Combine the parsley and mint mixture with the meat sauce half way through the cooking.
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Step 6

  • Add water if necessary.Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.
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  • Length: 3 minutes

Step 7

  • Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for an additional 15 minutes.Taste and add 2-3 tablespoons of sugar or to taste, gently stir and cook for an additional 5 minutes.
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  • Length: 20 minutes

Step 8

  • Serve warm with basmati rice.
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