RHUBARB MEAT STEW

Rhubarb Meat Stew

• PREP: 15 mins

• COOK: 2 hrs 5 mins

• READY IN: 2 hrs 20 mins

from: The Farmers' Market Cookbook

Ingredients

• 1 1/2 pounds beef or lamb, cubed

• 4 tablespoons Olive Oil

• 8 stalks rhubarb cut into bite-sized pieces

• 1 onions large, finely chopped

• 1 bunch parsley chopped to yield 2 cups

• 1 bunch Mint chopped to yield 1 cup

• 1/2 teaspoon turmeric

• 1 teaspoon ground coriander

• 1/4 teaspoon saffron

• salt and pepper to taste

• 2-3 tablespoons sugar or to taste

• 2 cups chicken stock broth, or water

Instructions

1. Season the meat generously with salt and pepper. In a large skillet, heat 2 tablespoons of oil and brown meat on all sides.
   

2. Remove meat from pan, put in an oven proof dish, set aside.
   

3. To the meat pan, add the chopped onions and cook until soft.
   

4. Add turmeric, coriander and saffron. Add chicken stock and bring to a boil.
   

5. Pour this broth over the meat. Cover and bake at 350 degrees.
   

6. After 1 hour, add the parsley, mint and rhubarb. If the pan seems dry, add more water of chicken stock.
   

7. Continue cooking for another 45 minutes or until the meat is tender. Taste and add 2-3 tablespoons of sugar, or to taste.
   

8. Gently stir and cook for another 5 minutes. Serve warm with basmati rice, sour cream or plain yogurt (optional).