Persian Lamb Stew with Rhubarb & Mint Recipe | Yummly

Persian Lamb Stew with Rhubarb & Mint

AND HERE WE ARE
18Ingredients
80Minutes
400Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil (or other cooking fat, I chose beef tallow)
  • 1 onion (large, chopped into small dice)
  • 1 stalk celery (chopped into small dice)
  • 1 pound leg of lamb (*, deboned, cut into bite-sized pieces)
  • 2 cloves garlic
  • 2 tablespoons butter
  • 1/2 teaspoon turmeric
  • 1 teaspoon brown sugar (or honey)
  • 1/2 lemon (or to taste)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper (I’ll admit it– I left this out, since I don’t care for white pepper)
  • 25 grams fresh mint (finely chopped)
  • 3 cups leaf parsley (yes, you read that correctly! flat-, roughly chopped)
  • 3 cups unsalted chicken stock
  • 1/3 teaspoon dried mint
  • 1 1/2 pounds rhubarb (cut into 2 inch pieces on the diagonal)
  • 1/2 teaspoon saffron threads
  • 3 tablespoons hot water
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    400Calories
    Sodium54% DV1290mg
    Fat32% DV21g
    Protein65% DV33g
    Carbs8% DV25g
    Fiber28% DV7g
    Calories400Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol95mg32%
    Sodium1290mg54%
    Potassium1380mg39%
    Protein33g65%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A90%
    Vitamin C150%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop