Persian-style lamb and rhubarb stew
- Published: 30 Apr 06
- Updated: 18 Mar 24
This slow-cooked Middle Eastern lamb and rhubarb stew will make you think of rhubarb in a totally new way. Make this in advance and freeze for a dinner party.
-
Serves 6 -
Ready in 2ΒΌ hours.
Advertisement
Recipe from May 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 404kcals
- Fat
- 28.6g (13.9g saturated)
- Protein
- 32.5g
- Carbohydrates
- 5.4g, (3.7g sugars)
- Salt
- 0.7g
delicious. tips
If eating straight away, make up to the end of step 3, then continue from step 5.
This recipe can be made ahead then frozen for up to 3 months. Wait until full thawed then reheat until piping hot.
Advertisement