Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!


Persian Lamb With Rhubarb Recipe

Although rhubarb is more typically used in deserts, this Persian lamb with rhubarb recipe puts it on the main course.

| December 2010/January 2011

  • Persian Lamb With Rhubarb
    If you're comfortable cooking with rhubarb try pairing it with meat, as in this Persian lamb recipe.
    PHOTO: ROB CARDILLO

  • Persian Lamb With Rhubarb

The stock of this dish is also excellent as the basic stock for spring pea soup, so consider making a large batch and freezing it. Because the stock takes much longer to cook than the lamb, it’s best to make the stock the day before and refrigerate until needed. Serve our Persian lamb with rhubarb recipe over rice or pasta.

Step 1: Lamb Stock 

2 quarts water
1 pound meaty lamb bones 

4 small (1-inch) pieces of fresh ginger root, cut in half lengthwise 

Half of 1 onion

1 tbsp coriander seeds

4 garlic cloves, sliced in half lengthwise 

1 slice of lemon or citron, or 6 citron leaves
 

Combine all the ingredients in a stewing pan and cook in a steady simmer for 40 minutes, then bring to a steady boil over medium-high heat until reduced to 1 quart. Strain through a chinoise or fine sieve and set aside.



Step 2: Prepare the Lamb 

5 tbsp unsalted butter
2 medium onions, cut in half lengthwise, then sliced paper thin 

2 pounds lamb cut into bite-size pieces 

1 1⁄2 tbsp flour (preferably rice flour)

1 1⁄2 tbsp ground coriander 

1 quart prepared lamb stock (see Step 1)

1 cup parsley, chopped 

4 tbsp mint, chopped 

3 cups chopped rhubarb, stringy parts removed 

Salt and pepper to taste 

1/2 cup unsalted pistachios, toasted
 



Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters


click me