Persian-style lamb and rhubarb stew

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.

Nutrition

Calories
404kcals
Fat
28.6g (13.9g saturated)
Protein
32.5g
Carbohydrates
5.4g, (3.7g sugars)
Salt
0.7g

delicious. tips

  1. If eating straight away, make up to the end of step 3, then continue from step 5.

  2. This recipe can be made ahead then frozen for up to 3 months. Wait until full thawed then reheat until piping hot.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine