Slow Cooked Lamb & Rhubarb

Persian inspired lamb and rhubarb stew - perfect with bulgur wheat, rice or couscous. The recipe calls for diced shoulder, I actually used leg, as this was what was available. However, this would be a great option for using neck - which produces much more meat than you'd expect when slow cooked.

Slow Cooked Lamb & Rhubarb

Ingredients

600g Diced Lamb Shoulder
Oil for Browning Meat
3 Onions (chopped)
3 Cloves Garlic (crushed/chopped/sliced)
2 tsp Coriandar Seeds
2 tsp Cumin
2 tsp Cinamon
2 tsp Sumac
2 tbsp Tomato Puree/Paste
2 tsp Sun Dried Tomato Chili Chutney (Optional!!)
2 Lamb Stock Cubes
500ml Water
400g Rhubarb (washed, trimmed and chopped into 2cm pieces)
400g Tinned Chickpeas
2 tbsp Honey
30g Flat Leaf Parsley (chopped)

Method

Brown lamb in oil and add to slow cooker.
Add onion, garlic spices, tomato puree, chutney (if using), stock cubes and water.
Cook on high for 4 hours.
Add chickpeas, rhubarb, honey and parsley and cook for another hour, or until rhubarb is very soft.
Serve with your choice of sides - I went for Bulgur Wheat and a dollop of Greek Yoghurt.

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Slow Cooked Lamb & Rhubarb