Rhubarb Lamb Stew

• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 1/2 cups plus 1 tablespoon water
• 14 ounces rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (2 cups)
• 2 pounds boneless leg of lamb, cut in 1 1/4-inch cubes
• 3 medium-size cloves garlic, smashed, peeled and minced
• 1 tablespoon cornstarch
• 1 cup loosely packed cilantro leaves, chopped

1. Stir cumin and salt into 1 1/2 cups of water.
2. Mound rhubarb in the center of a 2 1/2-quart souffle dish with a tight-fitting lid.
3. Pour cumin mixture around rhubarb.
4. Cook, covered, at 100 percent power in a high-power oven for 7 minutes 30 seconds.
5. Remove from oven and uncover.
6. Arrange lamb in layers around the inside rim of the dish.
7. Sprinkle garlic over lamb.
8. Re-cover and cook for 5 minutes, stirring once.
9. While soup is cooking, stir remaining tablespoon of water into cornstarch.
10. Remove dish from oven and uncover.
11. Stir a few tablespoons of the cooking liquid into the cornstarch mixture.
12. Stir the mixture and the cilantro into soup.
13. Re-cover and cook for 2 minutes.
14. Remove from oven and uncover.
15. Ladle into bowls; serve immediately.

ground cumin, kosher salt, water, rhubarb, lamb, garlic, cornstarch, cilantro

Taken from cooking.nytimes.com/recipes/4822 (may not work)