Persian style lamb and Rhubarb Stew

• 2 tbsp vegetable oil
  90g butter
  2 large onions, sliced
  1 garlic clove, crushed
  900g large cubed lamb
  2 tsp ground coriander
  800ml vegetable stock, hot
  20g pack fresh parsley, chopped, plus extra to garnish
  400g rhubarb, leaves discarded

Recipe

Heat the oil and 30g butter in a large casserole over a medium heat. Add the onions and cook for 15 minutes. Add the garlic and cook for 1 minute. Set aside in a bowl.

Increase the heat, add half the llamb to the pan and brown all over. Set aside. Add the remaining lamb and brown as before. Return the onions and lamb to the pan, add the coriander and cook for 1 minute. Add the stock, cover and simmer gently for 1 hour. Season to taste.

Heat another 30g butter in a pan over a medium-low heat. Add the herbs and cook, stirring, for 8 minutes. Stir into the stew and simmer, half covered, for 30 minutes, until the lamb is really tender.

Meanwhile, cut the rhubarb into 2.5cm lengths. Melt the remaining 30g butter in a large frying pan over a medium-high heat. Add the rhubarb, and cook, stirring, for 3-4 minutes, until just tender.

Stir the rhubarb into the stew and divide between plates. Scatter with mint and serve with couscous or rice.

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