Still rocking the lovely Australian Women’s Weekly Rhubarb recipes.
1kg diced lamb
1/4 tsp saffron threads
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1 cup boiling water
2 cups chicken stock
2 tbsp tomato puree
5 stems coarsely chopped rhubarb
1/4 cup finely chopped fresh mint
Melt half the butter and brown the meat in batches, removing to a bowl. Melt rest of butter and add onion and spices, stir until onion softens.
Add water, stock and puree then bring to boil. Add lamb and cover. Simmer for 2 hours, leave the lid off for the last half hour to let the sauce thicken.
Add rhubarb and simmer for a further 10 mins until rhubarb is soft. Take off heat and stir in mint.
Serve with couscous.