Recipe Rhubarb Khoresh

Rhubarb takes center stage in this Middle Eastern-flavored stew. The sweetness of the lamb contrasts beautifully with the tartness of the rhubarb. If you prefer, you can substitute beef for the lamb. Serve this stew with basmati rice.

INGRÉDIENTS

• 30 mL (2 tbsp) olive oil
• Salt and freshly ground pepper
• 1 kg (2 lb) stewing lamb, cut into 2.5 cm (1 in) pieces
• 500 mL (2 cups) chopped onions
• 5 mL (1 tsp) ground cinnamon
• 5 mL (1 tsp) turmeric
• 875 mL (3 1/2 cups) chicken, beef, or lamb broth

Finishing

• 30 mL (2 tbsp) olive oil
• 250 mL (1 cup) packed coarsely chopped parsley
• 250 mL (1 cup) packed coarsely chopped mint
• 500 g (1 lb) rhubarb, cut into 2.5 cm (1 in) pieces
• 15 mL (1 tbsp) sugar (or more, to taste)

PRÉPARATION

1. Preheat the oven to 160°C (325°F).
2. Heat the oil in a small Dutch oven or ovenproof saucepan. Season the meat with salt and pepper. Working in batches, grill the meat on all sides until browned (about 4 minutes per batch). Remove the meat from the Dutch oven and set aside.
3. Reduce heat to medium. Add the onions and sauté until softened (about 3 minutes).
4. Stir in the cinnamon and turmeric and cook for 30 seconds. Add the chicken broth and bring to a boil, scraping up any remaining browned bits from the Dutch oven. Return the meat to the Dutch oven and cover. Bake for 1 hour.
5. Heat the oil in a skillet over medium heat. Sauté the parsley and mint for 1 minute, or until wilted and fragrant. Stir them into the stew. Return the pot to the oven and cook for another 30 minutes. Stir the rhubarb into the stew and bake for another 15 to 30 minutes, or until the meat is tender. Stir in the sugar and adjust the seasoning with salt, if needed.