Rhubarb Khoresh

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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  • Butter
  • 1 onion, finely chopped
  • 500 g (1 lb) lean


Heat 2 tablespoons butter in a large saucepan, and fry the onion until soft and golden. Add the meat and sauté until well browned. Cover with water, season to taste with salt and pepper and add cinnamon or allspice. Bring to the boil and simmer for 1½ to 2 hours, until the meat is very tender.