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Flavorful Middle Eastern Rhubarb Stew with Tender Lamb

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A savory Middle Eastern stew combining tart rhubarb and tender lamb with warm spices like cinnamon, cumin, and sumac. This stew is quick, easy, and perfect for cozy dinners with a unique, flavorful twist.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups beef or lamb broth (homemade or low sodium)
  • 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1 tablespoon tomato paste
  • 1 teaspoon sumac (optional but recommended)
  • 1 tablespoon honey or pomegranate molasses
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Pat the lamb cubes dry with paper towels. Chop the onion finely and mince the garlic. Set aside.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add lamb cubes in batches and brown on all sides, about 3-4 minutes per batch. Remove browned lamb and set aside.
  3. Reduce heat to medium. Add chopped onion and cook until soft and translucent, about 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Stir in cinnamon, cumin, coriander, black pepper, cayenne (if using), and salt. Toast spices gently for 1 minute. Mix in tomato paste and cook for another minute, stirring continuously.
  5. Return browned lamb to the pot. Pour in 2 cups broth, scraping the bottom to loosen browned bits. Bring to a gentle boil, then reduce heat to low and cover.
  6. Simmer stew gently on low heat for 45 minutes, stirring occasionally. Add water or broth if stew thickens too much.
  7. Stir in chopped rhubarb, honey or pomegranate molasses, and sumac. Cover and simmer for another 10 minutes until rhubarb softens but retains texture.
  8. Taste and adjust salt or sweetness as needed. Garnish with chopped parsley or cilantro before serving.

Notes

Brown lamb in batches to avoid steaming and ensure a deep crust. Add rhubarb near the end to preserve texture and acidity. Adjust sweetness with honey or sugar if stew tastes too tart. Use fresh spices for best flavor. Substitute lemon juice for sumac if unavailable. For vegetarian version, replace lamb with mushrooms and use vegetable broth.

Nutrition

Keywords: rhubarb stew, lamb stew, Middle Eastern recipe, savory rhubarb, slow simmer lamb, sumac stew, cozy dinner, easy lamb recipe

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