This is a recipe I found in The Age Newspaper last year -’05. It was the author’s own mucking about from a few sources so may not be 100 % authentic – but then not much is…
It’s a wonderful sour dimension from the fruit combined with the fattiness of the lamb and punch of mint. Worth a try, really unusual. Even better the next day…
Ingredients: [‘onions’, ‘lamb shoulder’, ‘olive oil’, ‘lemon juice’, ‘chicken stock’, ‘salt’, ‘cinnamon sticks’, ‘cloves’, ‘fresh parsley’, ‘of fresh mint’, ‘rhubarb’]
Quantity of Ingredients: [“2 onions, finely diced “,”1 kg lamb shoulder, trimmed and cubed “,”3 -4 tablespoons olive oil”,”100 ml lemon juice or 100 ml lime juice”,”400 ml chicken stock”,”1 teaspoon salt”,”1 cinnamon sticks or 1 cassia”,”12 cloves”,”1 bunch chopped fresh parsley”,”1 bunch of fresh mint”,”350 g rhubarb, cleaned, destringed, chopped into 5cm pieces “]
Number of Servings: 4
Steps: [‘In a heavy pan, gently fry onions in a tbsp oil til brown and remove.’, ‘Add more oil and brown lamb in small batches.’, ‘Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.’, ‘Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.’, ‘Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables.’]