Lamb Stew with Rhubarb and Barley

I noticed this dish in the April 12, 2013 issue of “The Week” magazine and had to try it out. Now I have to share it!

Yum

Lamb Stew with Rhubarb and Barley

  • Servings: 6
  • Difficulty: difficult
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Ingredients

  • 2 lbs lamb shoulder, cubed
  • Sea salt
  • Freshly ground black pepper
Marinade
  • 1 1/2 cups dry white wine
  • 4 garlic cloves, minced
  • 1 tspn allspice
  • 1 tspn ground coriander
  • 2 tblspns tomato paste
Stew
  • 2 medium yellow onions, thin sliced
  • 4 tblspns grapeseed oil
  • 1 1/2 cups dry white wine
  • 4 garlic cloves, minced
  • 1 tspn allspice
  • 1 tspn ground coriander
  • 2 tblspns tomato paste
  • 1/4 cup pearled barley
  • 6 cups water
  • lbs rhubarb stalks, finely diced
  • 3/4 cup freshly squeezed lemon juice for garnish
  • 1 bunch of chopped cilantro or flat leaf parsley for garnish
  • Red pepper flakes for garnish
  • Fresh mint leaves, minced, for garnish

Directions

  1. Soak the lamb in cold water for 5 minutes, drain and pat dry. Place the lamb in a baking dish and add 2 teaspoons salt and 1 teaspoon pepper. Create the marinade my whisking together the white wine, allspice, coriander and tomato paste. Pour the marinade over the lamb and refrigerate overnight.

  2. Drain the lamb. In a large stockpot, saute onions in oil until soft. Add the lamb and sear the meat until brown. Lowering the heat, add white wine, allspice, coriander, tomato paste and barley. Stir in water, bring to a boil, then lower heat and simmer, covered, for approximately 1 to 1 and 1/2 hours or until lamb and barley have reached the desired degree of tenderness.

  3. Add rhubarb and cook for 15 minutes, until rhubarb is just soft but still intact. Season with salt and pepper. Transfer to bowls and splash each serving with 2 tbsp lemon juice, a scattering of herbs, and a pinch of red pepper flakes.

Enjoy!

This and many similar ones can are from Louisa Shafia’s highly acclaimed, new cookbook The New Persian Kitchen.

Steve D.

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