Lamb, Rhubarb, and Parsley Khoresh

Name: Lamb, Rhubarb, and Parsley Khoresh
Ingredients: 1½ pounds (680 g) boneless lamb stew meat, in 1- to 2-inch (2.5- to 5-cm) pieces; 1 pound (455 g) rhubarb; 2 large bunches fresh parsley (about 7 ounces/200 g total); 1 bunch fresh mint, stemmed; 1 teaspoon sugar, or more to taste; Salt and freshly ground black pepper; 3 tablespoons olive oil; 1 small onion, diced; ½ teaspoon turmeric

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

My mom suggested I make a “spring lamb stew,” and this is what I came up with. Probably not what she meant, but I honestly could not have come up with anything more springlike than this beautifully pink and green, delightfully tart Persian-inspired khoresh.

Ingredients

1½ pounds (680 g) boneless lamb stew meat, in 1- to 2-inch (2.5- to 5-

Side dish
Main course
Stew
Spring

Method

Morning

Season the lamb with 1 teaspoon salt and several grindings of pepper. In a large skillet or sauté pan, heat 1 tablespoon of the oil over high heat. When it sh