Slow-cooker Persian lamb and rhubarb stew recipe
Warm up on a cold winter evening with this delicious Slow-Cooker Persian Lamb and Rhubarb Stew. The tender lamb, paired with the tangy taste of rhubarb and a blend of spices, creates a unique and flavourful stew that simmers to perfection in a slow cooker. This hearty and comforting meal is perfect for the whole family to enjoy.
See method- Serves 6
- 7 hours to cook
- 642 calories / serving
- Freezable
- Gluten-free
Ingredients
- 600g diced lamb shoulder
- 2 tbsp olive oil
- 3 onions, diced
- 6 garlic cloves, 3 sliced, 3 crushed
- 2 tsp each ground turmeric and ground coriander
- 2½ tsp cumin seeds
- 2 tbsp tomato purée
- 1 beef stock pot, made up to 500ml
- 300g rhubarb, cut into bite-sized pieces
- 1½ x 400g tins chickpeas, drained and rinsed
- 1 tbsp clear honey
- 30g pack fresh flat-leaf parsley, finely chopped
- 1 tbsp butter
- 1 tsp ground cinnamon (or 1 stick)
- 400g basmati or long grain rice
Each serving contains
- Energy
- 2690kJ 642.0kcal
- Fat
- 24g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 72.1gProtein 30.1gFibre 9.5g
Method
- In a frying pan over a medium heat, brown the lamb for 4-5 mins in 2 batches using 2 tsp oil per batch. When browned, transfer to a slow-cooker.
- Stir in two-thirds of the onion, the sliced garlic, turmeric, coriander, 2 tsp cumin seeds, the tomato purée and stock; season with black pepper. Cook on low for 5-6 hrs until the lamb is really tender, checking after 5 hrs.
- Stir in the rhubarb, chickpeas, honey and most of the parsley; cook for another 30 mins until the rhubarb is really soft.
- Meanwhile, prepare the rice. Put the butter, 1 tbsp oil and the remaining onions in a large, lidded saucepan over a lowmedium heat. Cover and fry for 5-8 mins until translucent, stirring occasionally. Stir in the crushed garlic,½tsp cumin seeds, the cinnamon, 1 tsp salt and the rice. Cook, uncovered, for 1 min. Pour in 850ml water and bring to the boil. Cover, reduce the heat to its lowest setting and cook for 15-18 mins until the liquid has all been absorbed and the rice is tender.
- Taste the stew for seasoning, then scatter with the remaining parsley and serve with the rice.
- See more Lamb recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
