Lamb
with Persian Rhubarb Sauce (Khoreshe
Rivas)
This is a simple and amazing dish sweetened with
fresh sliced rhubarb. The addition of cinnamon and nutmeg give it an unmistakable
Persian flavor. This dish is perfect served over cooked Basmati rice. It comes
courtesy of the Lamb Education Center in Denver.
Please
read my "cook's tips" following this recipe.
Lamb
with Persian Rhubarb Sauce
2 1/2 cups sliced fresh rhubarb *
3/4 cup sugar
3/4 cup and 1 tablespoon water
1/4 cup butter
1 lb.
lamb cut in 1-inch cubes
1 large onion, chopped
1 teaspoon salt
1/4
to 1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground
nutmeg
1 cup chopped parsley
1 tablespoon cornstarch
Place
rhubarb in bowl, stir in sugar and 3/4 cup water, set aside for 30 minutes then
drain, saving syrup.
In
a 10 inch skillet melt butter. Saute lamb, onion and seasonings until meat is
browned on all sides. Stir in parsley and saute a few minutes more. Stir in rhubarb
syrup. Cover and simmer gently 40 minutes. Stir in drained rhubarb. Cover and
continue simmering 20 - 30 minutes or until meat is tender. Combine cornstarch
and 1 tablespoon water. Stir into meat mixture and cook gently for 2 -3 more minutes.
Serve over cooked hot rice.
*
In place of fresh rhubarb one can (1 pound) of colored rhubarb may be used. In
so doing, use 1/2 cup water and omit sugar.
"Cook'sTips":
We found this dish to be a bit too sweet. I'd suggest using less sugar. The lamb
will not brown properly if it's cooked in with the onions. Brown the lamb in the
butter BEFORE you add the onions. I measured the spices and mixed them
together. I put half the spices in with the lamb when I browned it then added
the rest in with the onions. If you cut the rhubarb too small they'll totally
disappear in the sauce.
Click
here to print this recipe
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