Rhubarb Lamb Stew
- Total Time
- 24 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon ground cumin
- 1tablespoon kosher salt
- 1½cups plus 1 tablespoon water
- 14ounces rhubarb, trimmed and cut on the diagonal in ⅛-inch slices (2 cups)
- 2pounds boneless leg of lamb, cut in 1¼-inch cubes
- 3medium-size cloves garlic, smashed, peeled and minced
- 1tablespoon cornstarch
- 1cup loosely packed cilantro leaves, chopped
Nutritional analysis per serving (5 servings)
403 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 725 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir cumin and salt into 1½ cups of water. Mound rhubarb in the center of a 2½-quart souffle dish with a tight-fitting lid. Pour cumin mixture around rhubarb. Cook, covered, at 100 percent power in a high-power oven for 7 minutes 30 seconds.
- Step 2
Remove from oven and uncover. Arrange lamb in layers around the inside rim of the dish. Sprinkle garlic over lamb. Re-cover and cook for 5 minutes, stirring once.
- Step 3
While soup is cooking, stir remaining tablespoon of water into cornstarch. Remove dish from oven and uncover. Stir a few tablespoons of the cooking liquid into the cornstarch mixture. Stir the mixture and the cilantro into soup. Re-cover and cook for 2 minutes.
- Step 4
Remove from oven and uncover. Ladle into bowls; serve immediately.
Private Notes
Comments
Way too salty for me, and I love salt. Used as a sauce for chicken.
Way too salty for me, and I love salt. Used as a sauce for chicken.
I suspect that the Tablespoon of salt listed in the recipe should be a teaspoon.