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. Source: EatingWell Magazine, March/April 2015

April McGreger
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

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  • 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.

Tips

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

Nutrition Facts

366 calories; 13.8 g total fat; 6.4 g saturated fat; 94 mg cholesterol; 458 mg sodium. 1047 mg potassium; 33.2 g carbohydrates; 5.2 g fiber; 21 g sugar; 29.8 g protein; 1062 IU vitamin a iu; 31 mg vitamin c; 55 mcg folate; 149 mg calcium; 4 mg iron; 62 mg magnesium; 1 mg thiamin; 7 g added sugar;