Lamb and rhubarb casserole

Serves: 4

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Prep Time: 30

Cook Time: 155

RHUBARB FLAPJACK CRUMBLE RECIPE
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• 2 tablespoons sunflower oil
• 1kg lamb shoulder, cut into bite-sized chunks
• 2 medium onions, sliced
• 2 garlic cloves, crushed
• 1 tablespoon plain flour
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 litre hot lamb stock
• 300g rhubarb, trimmed and cut into 5cm lengths
• 1 tablespoon each of chopped coriander and mint
• saffron rice to serve

Method

1. Heat the oven to 170ºC (150ºC fan oven) gas mark 3. Heat 1 tablespoon oil in a large pan and brown the lamb in batches. Transfer to a casserole dish.
2. Heat the remaining oil in the same pan and gently fry the onion for 10 minutes until softened. Turn up the heat slightly and continue cooking and stirring until golden. Add the garlic and cook for 1 minute.
3. Stir in the flour and spices then cook over a medium heat for 1 minute. Gradually stir in the stock. Bring to the boil then pour over the lamb in the casserole. Cover and cook in the oven for 2 hours until tender.
4. Transfer the casserole to a medium hob. Add the rhubarb and simmer for 10 minutes until the rhubarb is tender but still holds its shape. Check the consistency of the sauce: if it’s too thin, strain the meat and rhubarb and keep warm. Return the liquid to the pan and bubble rapidly until thickened and slightly syrupy, Check the seasoning and return the lamb and rhubarb to the sauce. Stir in the chopped herbs. Serve straightaway with saffron rice.
   
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