Persian lamb & vegetable stew - worth every second it is in the oven!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 2 tbsp vegetable oil (I used rapeseed)
  • 500 g diced lamb
  • 1 large onion, diced
  • pinch of sea salt
  • 2 large garlic cloves, chopped
  • half a tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tbsp tomato puree
  • 20 g fresh coriander, roughly chopped
  • 10 g fresh dill, roughly chopped
  • 10 g fresh tarragon, roughly chopped
  • 1 litre of lamb stock, made using two stock cubes
  • 1 whole red chilli, pierced all over
  • 4 dried limes, pierced all over
  • 1 large waxy potato, peeled and diced very small
  • 1 small butternut squash, peeled and diced
  • 4-5 mushrooms, quartered
  • 3 vine ripened tomatoes, pips removed and chopped
  • 15 g barberries or alternatively currants soaked in lemon juice
  • a large handful of baby spinach leaves.

Instructions

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