2 1/2 fresh cut rhubarb
3/4 C. sugar
1 lb. lamb
1/4 C. butter
1 large onion
1 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 C. chopped parsley
1 T. cornstarch
2 C. hot cooked wild rice
Place rhubarb in bowl; stir in sugar and 3/4 cup water. Set aside for 30 minutes; drain, reserve syrup. Cut lamb into 1-inch pieces. Melt butter in 10-inch skillet. Sauté lamb, onion and seasonings until meat is browned on all sides. Stir in parsley; sauté for several minutes longer. Stir in reserved rhubarb syrup. Cover; simmer for 40 minutes. Stir in rhubarb; cover. Simmer for 20 to 30 minutes or until meat is tender. Combine cornstarch and 1 tbsp water; stir into meat mixture. Cook gently for 2 to 3 minutes longer or until meat mixture is thickened. Serve over rice.
Yield: 4 servings
Leave a Reply