Actually, the title of this recipe is a bit of a misnomer since I made it in the pressure cooker. You can find the original, which is made in an oven, here. Or continue reading for my adaptations.
I knew I wanted to make something with lamb and rhubarb, so I started internet searching and came across this recipe. However, I knew I wouldn’t have time to make it in the oven, so I decided to adapt it to a pressure cooker. I also changed a few ingredients along the way (as usual!).
Ingredients:
- 2 Tbsp olive oil
- 1 1/2 lb lamb stew meat (you could easily substitute beef; I used a roast that I had purchased and cut up into 1-2 inch cubes)
- 1 dash cinnamon
- 1 Tbsp allspice
- 1 tsp turmeric
- 1 tsp chili powder
- handful of chives, chopped
- 1 onion, chopped
- 2 C rhubarb, cut into 1 inch chunks
- 3 C water
Directions:
- In the pressure cooker, brown the meat in the oil. Then add the remaining ingredients, stir, then add the water. Close the lid.
- Bring up to pressure. According to the pressure cooker booklet, lamb stew meat was 12-15 minutes. To be on the safe side, I set the timer at 15 minutes once the pressure thingy popped up. I used the natural release setting.
- Serve over rice.
The Verdict: DH was super excited when he got home and smelled the lamb browning with the spices. “Are you making rogan josh?” He asked. Nope. It was still good, though, even better with a bit of chopped mint. The meat was nice and tender and delicious.
This sounds sounds wonderful! I love lamb!
This looks so great! I have a venison steak thawed in the fridge and was just wondering what I would do with it! We love curry so now I know!
And would you believe that I have rhubarb in the freezer too!
I am on a mission to make something savory with rhubarb. This looks delicious!
This sounds just wonderful! I love the idea of the rhubarb and the spices with lamb – or as you say, it would be lovely with beef as well. Thank you for sharing such a delicious and comforting recipe with the Hearth and Soul blog hop.
I have to be honest and admit that I don’t typically eat lamb, but….the photo has my mouth watering, and the ingredients sound perfect. Plus, it’s you! You make good stuff. No, GREAT stuff. Your lamb, I would try for sure!
Jenn/Rook No. 17
thank you, that is so kind!
Fascinating flavor combo… did you use raw rhubarb? Sounds almost moroccan with Ruhbarb playing the role of dired fruit!
Ciao,
L
hip pressure cooking
making pressure cooking hip, one recipe at a time!
yep, it was raw. I agree, seems moroccan. Thank you for commenting – just checked out your blog and LOVE it!
Wow! It really looks yummy. You know what I’m getting hungry over here looking at this food (sigh), I love lamb but it is too expensive when you buy it to the market. I will ask my mom to cook like this and I know for sure she gonna love it too.
Honestly, I don’t eat lamb because it is too oily. Much better to eat veggies rather than eating this kind of food. It looks delicious actually. This is a great recipe thanks for sharing this!