Light Lamb Stew with Rhubarb

15 prep, 60min cook

Serves 6

Ingredients

450-675g lean lamb neck fillet, shoulder, or leg, cut into 2.5cm cubes

Salt and freshly milled black pepper

2 tsps ground coriander

1 tbsp oil

8 shallots, peeled and left whole

600ml hot lamb stock

2 tsps light brown sugar

2 rhubarb sticks, roughly chopped

100g spring greens or kale, roughly shredded

2 tbsps freshly chopped flat-leaf parsley

2 tbsps freshly-chopped mint

Method

In a large bowl season the lamb with the salt, pepper and coriander. Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large ovenproof casserole dish.

In the same frying pan cook the shallots for 2-3 minutes. Spoon into the casserole dish and add the stock and sugar. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at 170°C/325°F/Gas Mark 3 for 1 hours, stirring occasionally.

About 5 minutes before the end of the cooking time add the rhubarb and greens or kale. Garnish with the herbs and serve with seasonal vegetables such as purple sprouting broccoli and rice or mashed potatoes.