Lamb with Rhubarb HT
4 Hot Lamb Fruit
Herbs Spices Vegetables Main Course Gluten Wheat Dairy Free Eggless
tbsp Olive Oil
Large Onion, chopped
Carrots, cut in julienne strips
Rhubarb, cut into 2.5cm/1 inch pieces
tbsp Lemon Juice
tbsp Freshly chopped Parsley
teasp Ground Cinnamon
teasp Ground Nutmeg
and Black Pepper
Preheat the oven to 170C, 325F, Gas Mark 3. Heat the oil in a large heatproof
casserole until very hot. Add the lamb and onions and brown on all sides.
Add the remaining ingredients, mix well and bring to the boil.
3. Cover, transfer to the oven and cook for 1½ hours, stirring from time to
time. Serve hot.
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