Rhubarb Khoresh

Name: Rhubarb Khoresh
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Makes about 570 ml/1 pint/2½ cups of sauce; as a stew, sufficient for 4–6 people with rice
Cuisine: Indonesia
Ingredients: 1 tsp ground coriander; ½ tsp ground cinnamon; 450 g/1 lb/2 cups brisket or stewing steak, the fat removed, cut into small pieces; ½ tsp chilli powder; 2 cloves garlic, chopped (optional); 450 g/1 lb/2 cups brisket or stewing steak, the fat removed, cut into small pieces; 3 shallots or 1 onion, finely chopped; 3 shallots or 1 onion, finely chopped; 225 g/8 oz rhubarb or belimbing wuluh, or 56 g/2 oz/½ cup tamarind pulp; 225 g/8 oz rhubarb or belimbing wuluh, or 56 g/2 oz/½ cup tamarind pulp; 225 g/8 oz rhubarb or belimbing wuluh, or 56 g/2 oz/½ cup tamarind pulp; 1 tsp salt; 850 ml/½ pints/3¾ cups hot water or more if needed; 2–3 tbsp oil or butter; 2–3 tbsp oil or butter

Preparation info

Makes about 570 ml 1 pint 2½ cups of sauce; as a stew, sufficient for
4–6
people with rice

Difficulty
Complex
Ready in
1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In previous books I suggested that Western cooks who couldn’t get belimbing wuluh for various Indonesian/Malaysian dishes should substitute rhubarb; it has the right sweet/sour balance, with the sourness predominating. It follows that if you live in the tropics and can’t get rhubarb for this khoresh, you can use belimbing wuluh instead. Another good alternative is tamarind.

Like other khoreshta, this is traditionally served with plain c

Ingredients

Asia
Indonesia
South East Asia
Spicy

Ingredients

Method