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Persian Lamb-Rhubarb Khoresh

Persian Lamb-Rhubarb Khoresh

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 72 minutes

Ingredients: Add ingredients to List

2 tablespoons Inspirations Garlic Dipping oil, divided
1 large Onion, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 cup all-purpose flour
1 tablespoon Inspirations Northwoods Garlic Pepper dry rub
1 1/4 lbs lamb stew meat, cut into 1-inch chunks
2 cups Nature's Place Organic chicken broth
1/2 cup water
3 tablespoons fresh lime juice
2 tablespoons Nature's Place Organic Tomato paste
2 tablespoons Inspirations Strawberry Pomegranate fruit spread, plus additional to serve optionally on the side
1 lb rhubarb, chopped into 1-inch pieces (about 4 cups)
1 ( 2/3 oz.) pkg Nature's Place Organic italian parsley, finely chopped
1 ( 2/3 oz.) pkg Nature's Place Organic mint, finely chopped
4 scoops Inspirations greek nonfat plain yogurt (optional)

directions:

1. In a large pot, heat 2 teaspoons of the oil. Add onion and cook over low heat, stirring frequently, until softened and lightly colored, about 10 to 12 minutes; then stir in the turmeric and coriander. Transfer onions to a medium bowl and return pot to low heat. Add another 2 teaspoons oil to the pot.
2. Combine flour and rub in a large resealable plastic bag. Add lamb, seal thebag, and shake to coat the meat. Remove half the lamb from the bag, shake off excess flour, and add to the pot. Increase heat to medium-low and brown meat on all sides, stirring frequently. Transfer browned meat into the bowl with the onions, add remaining 2 teaspoons oil to the pot, and brown remaining lamb, stirring frequently.
3. When all the meat is browned, return reserved onions and meat to the pot andadd the broth and water. Bring to a boil over medium-high heat, partially cover, and lower heat to maintain a simmer. Simmer for 1 hour, then stir in lime juice and tomato paste. Partially cover, and continue simmering for another 45 minutes.
4. Stir in fruit spread until incorporated, then add rhubarb, parsley, and chopped mint. Let simmer, uncovered, until rhubarb is just tender but not falling apart, 14 to 16 minutes. Taste and add additional spread if desired, but the dish is meant to be very tart.
5. To serve, ladle stew into deep bowls. Offer yogurt and additional spread in small bowls on the side, if desired.
Source: Hannaford fresh Magazine, March - April 2012

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Quantity Ingredients  
2 tablespoons Inspirations Garlic Dipping oil, div  
1 large Onion, chopped  
1/2 teaspoon ground turmeric  
1/2 teaspoon ground coriander  
1/2 cup all-purpose flour  
1 tablespoon Inspirations Northwoods Garlic Pepper  
1 1/4 lbs lamb stew meat, cut into 1-inch chunks  
2 cups Nature's Place Organic chicken broth  
1/2 cup water  
3 tablespoons fresh lime juice  
2 tablespoons Nature's Place Organic Tomato paste  
2 tablespoons Inspirations Strawberry Pomegranate  
1 lb rhubarb, chopped into 1-inch pieces (about 4  
1 ( 2/3 oz.) pkg Nature's Place Organic italian pa  
1 ( 2/3 oz.) pkg Nature's Place Organic mint, fine  
4 scoops Inspirations greek nonfat plain yogurt (o  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 530 kcal (26%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 6 g (30%)
Cholesterol 130 mg (43%)
Sodium 730 mg (30%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 4 g (16%)
Protein 45 g (75%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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