Rhubarb and Lamb Koresh is a modern Fusion recipe (from Ireland) for a classic stew of lamb and spices where rhubarb is substituted for the more usual quince. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Rhubarb and Lamb Koresh.
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Koresh is a Persian recipe for a stew of lamb and quince. This fusion version uses economical cuts of lamb and makes this a springtime dish with the use of rhubarb instead of quince.
Ingredients:
1 tbsp olive oil
500g lamb shoulder or lean neck slices
1 tbsp olive oil
225g onion, diced
2-3 garlic cloves, sliced
a few slices red chilli or a pinch of chilli flakes
2 tsp fresh ginger, grated
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp turmeric
1 tbsp chopped preserved lemon
handful of chopped mint (or parsley)
225ml water
salt and freshly-ground black pepper to taste
225g rhubarb stalks, cut into 1cm dice
1-2 tsp brown sugar (optional)
To Serve:
steamed basmati rice
natural yoghurt
chopped mint
Method:
Trim the lamb of excess fat and cut into 3cm chunks (or cook on the bone and remove the bone when the meat is tender).
Heat the olive oil or rendered lamb fat in a heavy enamelled cast-iron braising pot and brown the lamb evenly.
Remove the meat and set aside then pour off out any browned fat; add a tablespoon of olive oil and sweat the onion to soften (about 4 minutes).
Add the garlic, chilli and ginger. Cook briefly and add the cinnamon, allspice, turmeric, preserved lemon and mint.
Return the lamb to the aromatic pot, add about 225ml of water, season to taste with salt and black pepper.
Cover and simmer for 1.5 to 2 hours or until the meat is tender. Remove any bones or chunks of fat.
Add the rhubarb and continue to cook until the rhubarb pulps into the sauce (about 10 minutes).
Taste and add a little brown sugar if the sauce seems too tart.
Simmer to combine the flavours, (about 15-20 minutes).
Serve with steamed basmati rice, a dollop of plain yoghurt and some chopped fresh mint.
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