Iranian Rhubarb Khoresh

• 2 onions, finely diced
• 1 kg lamb shoulder, trimmed and cubed
• 3 -4 tablespoons olive oil
• 100 ml lemon juice or 100 ml lime juice
• 400 ml chicken stock
• 1 teaspoon salt
• 1 cinnamon sticks or 1 cassia
• 12 cloves
• 1 bunch chopped fresh parsley
• 1 bunch of fresh mint
• 350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

1. In a heavy pan, gently fry onions in a tbsp oil til brown and remove.
2. Add more oil and brown lamb in small batches.
3. Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.
4. Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.
5. Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables.

onions, lamb shoulder, lemon juice, chicken stock, salt, cinnamon, cloves, parsley, mint, rhubarb

Taken from www.food.com/recipe/iranian-rhubarb-khoresh-192004 (may not work)