Save to your scrapbook

    Lamb And Rhubarb Khoresh

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Lamb And Rhubarb Khoresh

    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    • 1 tbsp butter
    • 2 tbsp olive oil
    • 1kg diced leg lamb, from the meat service counter, trimmed of fat
    • 1 large onion, coarsely chopped
    • 500ml hot Cooks' Ingredients Lamb Stock
    • 80g pack fresh parsley, coarsely chopped
    • 80g pack fresh mint leaves, coarsely chopped
    • 400g rhubarb, cut into 3-4cm lengths
    • 1 tbsp caster sugar (optional)


    1. Heat the butter and olive oil in a large flameproof casserole, and brown the lamb on all sides. It's best to do this in batches so the meat browns rather than sweats. Remove each batch once it has browned, reserve and keep warm.
    2. Add the onion to the pan and cook until golden. Return the lamb to the casserole, season and add the stock. Bring to the boil, then immediately turn the heat down very low, cover, and cook for about 30 minutes at a gentle simmer.
    3. Stir in three-quarters of the herbs. Cover again and cook for another 30 minutes, then add the rhubarb, stir and cook for 15 minutes without the lid. The rhubarb should be tender, but not mushy.
    4. Taste the dish at this stage, stir in the sugar, if using, and cook for another couple of minutes. Check the seasoning, then add the rest of the herbs. Serve with natural yogurt stirred through with extra chopped mint, and plain rice or pitta bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars