This recipe from Taste of Shetland is perfect comfort food. It's simple to make and results in a lamb stew with meat that falls apart and warming flavours from the spices. Rhubarb adds a touch of sharpness. Most gardens in Shetland have rhubarb growing somewhere, and this recipe uses up any spare stalks, meaning it's a great warming dish for a cooler early autumn evening.
Ingredients:
- 600g Diced Lamb Shoulder (you could use leg, or neck of lamb)
- Oil for Browning Meat
- 3 Onions (chopped)
- 3 Cloves Garlic (crushed/chopped/sliced)
- 2 tsp Coriandar Seeds
- 2 tsp Cumin
- 2 tsp Cinamon
- 2 tsp Sumac
- 2 tbsp Tomato Puree/Paste
- 2 tsp Sun Dried Tomato Chili Chutney (Optional!!)
- 2 Lamb Stock Cubes
- 500ml Water
- 400g Rhubarb (washed, trimmed and chopped into 2cm pieces)
- 400g Tinned Chickpeas
- 2 tbsp Honey
- 30g Flat Leaf Parsley (chopped)
Instructions:
- Brown lamb in oil and add to slow cooker. You could use a Dutch oven or large pan, kept at a slow simmer.
- Add onion, garlic, spices, tomato puree, chutney (if using), stock cubes and water.
- Cook on high for 4 hours (if using a slow cooker) or simmer for a similar length of time, until the lamb is tender.
- Add chickpeas, rhubarb, honey and parsley and cook for another hour, or until rhubarb is very soft.
- Serve with your choice of sides - bulgur wheat and a dollop of Greek yoghurt is worth trying.