Ingredients
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1
-
7 - 8
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7
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Rhubarb and Lamb Tagine, I love rhubarb but both hubby and I need to avoid sugar, so I was looking for savory applications A friend thought that rhubarb and lamb would be a combo; I found this recipe at askorganic co uk The rhubarb gives the lamb a wonderful tartness and the meat itself melts in your mouth!, I love rhubarb but both hubby and I need to avoid sugar, so I was looking for savory applications A friend thought that rhubarb and lamb would be a combo; I found this recipe at askorganic co uk The rhubarb gives the lamb a wonderful tartness and the meat itself melts in your mouth!
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Steps
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1
Done
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A Clay Tagine Which Demands Long, Very Slow Cooking, Will Bring Out the Best of the Flavors from the Ingredients but a Heavy Bottomed Pan or Casserole Will Do Fine. For This Style of Dish the Meat Is not Browned First but the Long Cooking Creates Its Own Richness. |
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2
Done
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Trim Any Very Fatty Bits Off the Lamb and Put It Into Your Tagine or Pan. Trim and Chop Half the Rhubarb and Scatter It Over the Lamb. Chop the Onion and Add It to the Meat. Pour Over the Water and Add the Ginger, Cinnamon and Salt and Pepper. Set on a Very Low Heat, as Gentle as Gas or Electricity Will Go, and Cook For 2 Hours If Using a Metal Pan, at Least 3 Hours and Preferably 4 If Using a Clay Tagine. the Rhubarb and Onion Will Dissolve Into the Sauce, Which Should Be Much Reduced, and the Meat Should Be Soft Enough to Eat With a Spoon. |
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3
Done
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15 Minutes Before Serving Chop the Remaining Rhubarb Into Small, Even Sized Pieces and Stir in to the Tagine, Allow It to Soften but Do not Let It Disintegrate. Check the Sauce, and Add Salt If Necessary. |
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4
Done
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For Authenticity Serve a Tagine With Flat pita-Style Bread or Couscous. |
