Lamb and Rhubarb Stew with Mint
If you're looking for new ways to use rhubarb, you'll enjoy this unusual combo. Serve with new potatoes and green beans.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 321 |
| pro | 32 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 100 mg |
| sodium | 507 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 24% |
| vit A | 3% |
| vit C | 12% |
| folate | 20% |
-
2 lb (1 kg) boneless lamb shoulder or pork shoulder
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) olive oil
2 onions, chopped
2 stalks celery, chopped
1 1/2 cups (375 mL) chicken stock
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) chopped fresh mint
1 tbsp (15 mL) granulated sugar
2 cups (500 mL) thinly sliced rhubarb
Preparation:
Trim fat from lamb; cut into 1 1/2-inch (4 cm) cubes. In bowl or plastic bag, toss lamb, flour and pinch each of the salt and pepper until coated. In shallow Dutch oven or heavy saucepan, heat half of the oil over medium-high heat. Reserving any flour, brown lamb, in batches and adding more oil as necessary. Transfer to plate.
Heat remaining oil in pan over medium heat; cook onions, celery and remaining salt and pepper, stirring occasionally, until softened, about 3 minutes. Sprinkle with any reserved flour; cook for 1 minute. Add chicken stock; bring to boil, stirring and scraping up any brown bits.
Return lamb and any accumulated juices to pan. Add 2 tbsp (25 mL) each of the parsley and mint and sugar; reduce heat, cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
Add rhubarb; cook until tender, 10 to 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in shallow container until cold. Cover; refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat over medium-low heat.) To serve, sprinkle with remaining parsley and mint
Heat remaining oil in pan over medium heat; cook onions, celery and remaining salt and pepper, stirring occasionally, until softened, about 3 minutes. Sprinkle with any reserved flour; cook for 1 minute. Add chicken stock; bring to boil, stirring and scraping up any brown bits.
Return lamb and any accumulated juices to pan. Add 2 tbsp (25 mL) each of the parsley and mint and sugar; reduce heat, cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
Add rhubarb; cook until tender, 10 to 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in shallow container until cold. Cover; refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat over medium-low heat.) To serve, sprinkle with remaining parsley and mint
Source
Canadian Living Magazine: May 2002
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »