Rhubarb Koresh
| Yield: | 6 Servings |
| Categories: | Vegetables, Lamb |
| 2 | c | Thinly-sliced onions |
| 1 | lb | Boneless lamb shoulder, cut into 2" cubes |
| 4 | tb | Oil |
| Salt and pepper | ||
| 1/4 | ts | Turmeric |
| 3 | c | Chopped fresh parsley |
| 1/2 | c | Chopped fresh mint |
| 1/4 | ts | Ground saffron |
| 1 | tb | Tomato paste |
| 1 | Cinnamon stick | |
| 2 | tb | Lemon juice |
| 1 | lb | Rhubarb, cut into 1" pieces |
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