1 – 1 1/2 pounds (more or less) chopped rhubarb
1 1/2 pounds of meat (lamb or beef) for stew: kabobs, stew, cut sirloin; or short ribs or lamb neck bones, braised until meat falls from bones, then cut into bite-size chunks. Leftover lamb or beef roast works well also.
1 large onion, chopped (substitute a shallot if shopping at the co-op)
A couple pinches saffron if you have some
1/2 teaspoon turmeric
Salt and pepper to taste
1 bunch of parsley, chopped without tough stems (about 2 cups, packed)
1 bunch of mint leaves, chopped (about 1 cup, packed)
2 tablespoons sugar or to taste (or a bit of baking soda will cut the acid, with less sugar); or, if you like tart, add lemon juice
Oil or butter
1. Heat 2-3 tablespoons of oil in a heavy stew pot and saute chopped onions till translucent. Stir in turmeric, add the meat chunks and brown. Add salt and pepper and saffron if you have some. Add water or stock to cover. Cook for an hour on medium to low heat with the lid on.
Alternatively, If using bony pieces, brown bones in oil, add salt and water or broth, and simmer two hours or until meat falls from bones; cut meat into chunks and return to the pot with the broth. Fry the onion and add turmeric and saffron as above. (If using leftover meat, fry the onions, stir turmeric and saffron into the pot, then add meat; cover with stock and bring up the heat. No further cooking of the meat required.)
2. Meanwhile saute chopped parsley and mint together in 2 tablespoons of oil or butter on medium heat. Add parsley and mint mixture to meat sauce half way through the cooking (or at the beginning if using braised or leftover meat). Add water if needed.
3. Gently saute chopped rhubarb in 2 tablespoons of oil or butter for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook 15 minutes more.
4. Taste and add 2 tablespoons of sugar or to taste, or a bit of soda and less sugar if you prefer. Add lemon if you like. Stir and cook 5 minute longer.
Recipe adapted by Eleanor Hartmann