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.

April McGreger
Source: EatingWell Magazine, March/April 2015


Recipe Summary

3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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 1/8 teaspoon salt and 1/2 teaspoon pepper. Serve topped with parsley.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

366 calories; protein 29.8g 60% DV; carbohydrates 33.2g 11% DV; exchange other carbs 2; dietary fiber 5.2g 21% DV; sugars 20.6g; fat 13.8g 21% DV; saturated fat 6.4g 32% DV; cholesterol 93.8mg 31% DV; vitamin a iu 1061.7IU 21% DV; vitamin c 31.4mg 52% DV; folate 54.5mcg 14% DV; calcium 149.5mg 15% DV; iron 3.9mg 22% DV; magnesium 61.6mg 22% DV; potassium 1047mg 29% DV; sodium 458.2mg 18% DV; thiamin 0.9mg 91% DV; added sugar 7g.