Rhubarb Lamb Stew


  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 ½ cups plus 1 tablespoon water
  • 14 ounces rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (2 cups)
  • 2 pounds boneless leg of lamb, cut in 1 1/4-inch cubes
  • 3 medium-size cloves garlic, smashed, peeled and minced
  • 1 tablespoon cornstarch
  • 1 cup loosely packed cilantro leaves, chopped
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      514 calories; 33 grams fat; 14 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 43 grams protein; 154 milligrams cholesterol; 1889 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 5 servings


  1. Stir cumin and salt into 1 1/2 cups of water. Mound rhubarb in the center of a 2 1/2-quart souffle dish with a tight-fitting lid. Pour cumin mixture around rhubarb. Cook, covered, at 100 percent power in a high-power oven for 7 minutes 30 seconds.
  2. Remove from oven and uncover. Arrange lamb in layers around the inside rim of the dish. Sprinkle garlic over lamb. Re-cover and cook for 5 minutes, stirring once.
  3. While soup is cooking, stir remaining tablespoon of water into cornstarch. Remove dish from oven and uncover. Stir a few tablespoons of the cooking liquid into the cornstarch mixture. Stir the mixture and the cilantro into soup. Re-cover and cook for 2 minutes.
  4. Remove from oven and uncover. Ladle into bowls; serve immediately.

24 minutes

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