Mary Jo McMillin's Rhubarb & Lamb Koresh
I was intrigued by this delicious version with the addition of new season’s rhubarb – Mary Jo used lamb neck, a succulent and inexpensive cut of meat but you could substitute pork or beef.
SERVES
3
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
140
MINUTES
Ingredients
1 tbsp olive oil
450g lamb shoulder or lean neck slices
(pork shoulder or beef chuck may be
substituted for the lamb)
1 tbsp olive oil
225g onion, diced
2-3 cloves garlic, sliced
a few slices red chilli or a pinch
of chilli flakes
2 tsp grated fresh ginger (or ½ tsp
powdered ginger)
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 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 2.5cm chunks (or cook on the bone andremove 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, pour out any browned fat, add another 1 tablespoon of olive oil and sweat the onion to soften.
Add the garlic, chili and ginger. Cook briefly and add the cinnamon, allspice,turmeric, preserved lemon and mint.
Return the lamb to the aromatic base, add about 225ml of water, season with salt and 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. Taste and add a little brown sugar if the sauce seems too tart.
Simmer to combine the flavours, 15-20 minutes about.
Serve with steamed basmati rice, a dollop of plain yoghurt and some chopped fresh mint.
