Still rocking the lovely Australian Women’s Weekly Rhubarb recipes.
1 tbsp butter
500g diced lamb
1 onion
large pinch saffron threads
1 tsp ground cinnamon
1/4 tsp ground turmeric
3 cups boiling water
1 chicken stock cube
2 tbsp tomato puree
5 stems coarsely chopped rhubarb
handfull finely chopped fresh mint
Melt the butter and brown the meat. Add the onion and spices, stir until onion softens.
Add water, stock cube and puree then bring to boil. Add lamb and cover. Simmer for 1 1/2 hours, stirring occasionally. Remove lid and add rhubarb. Simmer for a further 10 mins until rhubarb is soft. Take off heat and stir in mint.
Serve with couscous or as a pasta sauce. Great with a little chilli added too!
