Light Lamb Stew with Rhubarb
A refreshing and light stew using lamb neck fillet or shoulder cubes, ground coriander, shallots, lamb stock, rhubarb, spring greens and herbs and takes 15 minutes to repare and an hour and a half to cook.
1 hour 30 minutes
- 450-675g/1-1½lb lean lamb neck fillet, shoulder, or leg, cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 10ml/2tsp ground coriander
- 30ml/1tbsp oil
- 8 shallots, peeled and left whole
- 600ml/1pint good, hot lamb stock
- 10ml/2tsp light brown sugar
- 2 rhubarb sticks, roughly chopped
- 100g/4oz spring greens or kale, roughly shredded
- 30ml/2tbsp freshly chopped flat-leaf parsley
- 30ml/2tbsp freshly chopped mint
- In a large bowl season the lamb with the salt, pepper and coriander.
- Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large ovenproof casserole dish.
- In the same frying pan cook the shallots for 2-3 minutes. Spoon into the casserole dish and add the stock and sugar. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½ hours, stirring occasionally.
- 5-10 minutes before the end of the cooking time add the rhubarb and greens or kale.
- Garnish with the herbs and serve with seasonal vegetables and rice or mashed potatoes.