Lamb khoresh with rhubarb

Page 407

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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First a warning: this dish contains rhubarb but no sugar, so only make this if you like things really tart!

This dish got a very mixed reception at my home. I quite liked it, my daughter (of 3) devoured it, my son (3 as well) hardly touched it, and my husband thought it was ridculous, a waste of both rhubarb and lamb.

I combined this recipe with the recipe in Claudia Roden's Book of Middle Eastern Food. I included all herbs and spices, used lamb (not beef), and used water to cover it with.

I thought the taste was very different and interesting, but also really tart. If I make this again I might add some raisins to counter the tartness. Not sugar, I think that would change the character of the recipe too much.

(edited 27th May 2010) (0) comment (2) useful  

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