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Persian Lamb Stew with Rhubarb & Mint
AND HERE WE ARE18Ingredients
80Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (or other cooking fat, I chose beef tallow)
- 1 onion (large, chopped into small dice)
- 1 stalk celery (chopped into small dice)
- 1 lb. leg of lamb (*, deboned, cut into bite-sized pieces)
- 2 cloves garlic
- 2 Tbsp. butter
- 1/2 tsp. turmeric
- 1 tsp. brown sugar (or honey)
- 1/2 lemon (or to taste)
- 1 1/2 tsp. salt
- 1/2 tsp. white pepper (I’ll admit it– I left this out, since I don’t care for white pepper)
- 25 grams fresh mint (finely chopped)
- 3 cups leaf parsley (yes, you read that correctly! flat-, roughly chopped)
- 3 cups unsalted chicken stock
- 1/3 tsp. dried mint
- 1 1/2 lb. rhubarb (cut into 2 inch pieces on the diagonal)
- 1/2 tsp. saffron threads
- 3 Tbsp. hot water
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium1290mg54% |
| Potassium1380mg39% |
| Protein33g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A90% |
| Vitamin C150% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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