LAMB AND RHUBARB CASSEROLE

Preparation 30 minutes Cooking 2 hours 35 minutes Serves 4 Rhubarb is often used in Middle Eastern cookery, particularly in Iran, where it is added to a stew at the end of cooking time. In this recipe, its sour flavour balances the sweetness of the lamb.

2 tbsp sunflower oil 1kg lamb shoulder, cut into bite-sized chunks 2 medium onions, sliced 2 garlic cloves, crushed 1 tbsp plain flour 2 tsp ground coriander 1 tsp ground cumin 1 litre hot lamb stock 300g rhubarb, trimmed and cut into 5cm lengths

1 tbsp each of chopped coriander and mint saffron rice, to serve

Heat the oven to 170°C (150°C fan oven) gas mark 3. Heat 1 tbsp oil in a large pan and brown the lamb in batches. Transfer to a casserole dish. Heat the remaining oil in the same pan and gently fry the onions for 10 minutes until softened. Turn up the heat slightly and continue stirring until golden. Add the garlic and cook for 1 minute. Stir in the flour and spices, then cook over a medium heat for 1 minute. Gradually stir in the stock. Bring to the boil, then pour over the lamb in the casserole. Cover and cook in the oven for 2 hours until tender. Transfer the casserole to a medium hob. Add the rhubarb and simmer for 10 minutes until tender but still holds its shape. Check the consistency of the sauce: if it’s too thin, strain the meat and rhubarb and keep warm. Return the liquid to the pan and bubble rapidly until thickened and slightly syrupy. Check the seasoning and return the lamb and rhubarb to the sauce. Stir in the chopped herbs and serve with saffron rice.