Iranian Lamb and Rhubarb Slow Cooker Stew

Charmaine Lu -
  • 600g diced lamb shoulder
  • 2 tbsp olive oil
  • 3 chopped onions
  • 3 garlic cloves, sliced
  • 2 tsp each ground coriander and turmeric
  • 2 tsp cumin seeds
  • 2 tbsp tomato puree
  • 500ml beef stock
  • 300g chopped rhubarb
  • 600g tinned chickpeas, drained
  • 1 tbsp honey
  • 30g chopped parsley
  • Brown the lamb all over for 5 mins in a pan with a splash of oil. Transfer to the slow cooker. Stir in the onion, garlic, turmeric, coriander, cumin seeds, tomato puree and stock, and season well. Cook on low for 6 hours.
  • Stir in the rhubarb, honey, chickpeas and parsley, and cook for another 30 mins or so, or until the rhubarb is soft and the lamb is very tender. Scatter with more parsley and serve with rice or couscous.
7 hrs
6 serving