In this healthy lamb stew recipe, rhubarb contributes a savory-tart flavor. Pork shoulder would be good in place of the lamb if you prefer. Serve over whole-wheat couscous or an aromatic brown rice, such as basmati or jasmine.
Nutrition per serving may change if servings are adjusted.
2 pounds boneless leg of lamb, trimmed, cut into 2-inch pieces
1⅛ teaspoons kosher salt, divided
1½ teaspoons ground pepper, divided
3 tablespoons butter
4 cups sliced onions ( ½ inch thick)
2 cloves garlic, thinly sliced
2 cinnamon sticks
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
1 28-ounce can or two 14-ounce cans no-salt-added diced tomatoes
3 cups coarsely chopped rhubarb, fresh or frozen (thawed)
2 cups low-sodium chicken broth
½ cups golden raisins or currants
3 tablespoons light brown sugar
Handful of chopped flat-leaf parsley
Preheat oven to 325°F.
Season lamb with 1 teaspoon each salt and pepper.
Melt butter in a large pot over medium heat. Add onions and cook, stirring occasionally, until they start to brown around the edges, 6 to 10 minutes. Add garlic, cinnamon sticks, cumin seeds, ginger and cayenne; cook, stirring, for 1 minute more. Add tomatoes and their juice, rhubarb, broth, raisins (or currants) and brown sugar; increase heat to high and bring to a lively simmer. Nestle the lamb into the stew and cover with a tight-fitting lid. Transfer to the oven.
Bake until the lamb is meltingly tender, about 2 hours.
Increase oven temperature to 425 degrees . Uncover the pot and bake until the sauce has slightly reduced, 30 to 45 minutes. Season with the remaining ⅛ teaspoon salt and ½ teaspoon pepper. Serve topped with parsley.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
366 calories;14 g fat(6 g sat); 5 g fiber; 33 g carbohydrates; 30 g protein; 55 mcg folate; 94 mg cholesterol; 21 g sugars; 7 g added sugars; 1,062 IU vitamin A; 31 mg vitamin C; 149 mg calcium; 4 mg iron; 458 mg sodium; 1,047 mg potassium
Vitamin C (52% daily value), Iron (22% dv), Vitamin A (21% dv)
Carbohydrate Servings: 2
Exchanges: 2½ vegetable, 1 fruit, ½ other carbohydrate, 3½ lean meat, 1 fat