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Laura’s Lamb and Rhubarb Stew

A recipe from the Silk Road

Here’s a dish I cooked today courtesy of my mate from across the Atlantic, Laura at the brilliant Silk Road Gourmet website.
The recipe can be found in full here and I can heartily reccomend it…

This is the first time I have paired rhubarb with lamb, in fact the only savour dish I have cooked with rhubarb before is mackerel so I was looking forward to it. After reading Laura’s post I came across (by accident) another recipe for lamb and rhubarb from Iran called khoresh. In that recipe saffron and parsley are added to the stew whilst Laura’s calls for mint and coriander and omits saffron all together.

The dish is very simple to prepare and cook, I cooked it at work but it would have been nice in my tagine pot at home and the end result is reminiscent of some of the tagines I’ve made in the past. I didn’t add much sugar to this and found the sour element of the rhubarb much nicer than you might perhaps think. What really does compliment the whole dish is the mint, I thought it brought everything together quite beautifully.

I shall refrain from posting the recipe, it’s on Laura’s blog where it belongs and I hope you all jump over and have a read. Laura’s food is steeped in history and there are masses of great ideas on there. Much of the area Laura covers in her recipes and writing is still relatively new to us in the West despite it going back to history’s earliest recollections and I cannot help but wonder how long it will be before we open our eyes to this untapped cuisine. It sounds ironic that I refer to the food of ancient civilisations as untapped but to a degree it is and in the chef world it is time we took a closer look…

Lamb and Rhubarb Stew

11 Comments

  1. Laura says:

    Bless you, Miles!

    When I asked you to let me know how your crack at the recipe went - I wasn’t expecting a blog post. Thank you!

    I’m glad you liked it! And I’m glad the flavor of the rhubarb shone through for you. I can see from the photo that it was still firm which is the way it is supposed to be - not mushy.

    Tell me did you peel the rhubarb? Mine always comes out a bit pink and I was wondering if you stripped the surface of the veg before cooking.

    Yeah, I’m careful about the use of saffron. Not only for reasons of expense, but because of the effect it has on recipes - like a big blanket that pulls together disparate flavors. To me, dried marigold and powdered turmeric does the same thing. Frankly, sometimes I like the edginess of flavors struggling against each other . . .

    As to Koresh - it just means a stew-like concoction and is used regionally.

    If you adapt the presentation, let me know (needn’t be a blog post). That is a point I’m going to stress in the next volume is how things can be changed and adapted for individual cooks needs - more variation . . .

    Thanks again,

    Laura

    P.S. Will post a link to your post, soon.

    June 9, 2011 @ 5:33 pm

  2. Rod says:

    Looks excellent - I don’t have quite the ingredients in stock to give it a go though !
    Best
    Rod

    June 9, 2011 @ 7:26 pm

  3. miles says:

    Laura,
    My pleasure! I did peel the rhubarb and found the texture quite pleasing actually, it would be easy to think it would knock you out but it blends in brilliantly. I know what you mean about saffron, as wonderful as it is it can, in the wrong hands be quite unpleasant.
    Thanks for the info on Koresh, didn’t realise that.
    Really looking forward to reading about your next volume of recipes.

    Miles

    June 9, 2011 @ 10:23 pm

  4. miles says:

    Rod,
    If that’s a hint!..

    June 9, 2011 @ 10:23 pm

  5. Rod says:

    Miles,
    no it’s not a hint, I’ll happily manage sans Mutton thanks :twisted:

    June 10, 2011 @ 7:37 am

  6. Cid says:

    Miles and Laura,

    I could lay my hands on all those ingredients within a couple of minutes. My rhubarb plant is frankly pathetic…. perhaps they take years to mature (she says hopefully) … lucky for me that rhubarb is available on street corners in my town :) As for marigold, I dry petals every year for cosmetic/healing oils so I’ve usually got a bag of that stashed somewhere. Calendula officinalis seeds all over the place and I love its bright orange flowers, a real cottage garden winner. Note to Laura here, I’ve never used it in this sort of cooking so I’ll give it a go. Recipes with Calendula …. could be a new post?

    Willing to bet you’re right here Miles with the ‘latest thing’ concept for recipes such a this… and even if not, you could make it so here in the Shire…… I could supply to with dried marigold and black market rhubarb…. just think if we were caught on the street dealing :)

    Cid

    June 10, 2011 @ 9:24 am

  7. miles says:

    Rod,
    Until next May!!

    Miles

    June 11, 2011 @ 8:50 am

  8. miles says:

    Cid,
    Sorry to hear about the rhubarb, you should give this a go it’s well worth it…

    Miles

    June 11, 2011 @ 8:51 am

  9. Glitter Monkey (Lynn) says:

    You are not the only one with pathetic rhubarb Cid - mine is absolutely rubbish this year and I have spoken to people in Manchester, Birmingham and Aberdeen with similar problems so I suspect it’s not something you have done!!

    Lol Lynn ♥

    June 15, 2011 @ 6:43 pm

  10. veronica martin says:

    What an excellent idea ; lamb and rhubarb . I had a mountain of rhubarb in the garden and recently made rhubarb and satsuma jam .

    I shall definitey try this ty laura .

    September 16, 2011 @ 2:51 pm

  11. miles says:

    Veronica,
    It’s really nice, quite different a well worth an experiment.

    Miles

    September 16, 2011 @ 4:33 pm

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