Persian lamb and rhubarb stew

Method

1. Heat 25g of butter with the oil in a large, lidded, heavy-based frying pan. Add in the onion and fry, stirring now and then, until golden, around 5 minutes.

2. Raise the heat, add around half the meat and fry until browned, around 5 minutes.

3. Scoop out the browned meat with the onions then brown the remaining meat.

4. Return the first batch to the frying pan with the coriander, or transfer everything to a casserole dish.

5. Add just enough water to cover and simmer, covered, over a low heat for 1 hour. Season with salt and freshly ground pepper.

6. Heat the remaining butter in a small frying pan. Add in the parsley and mint and fry, stirring constantly, for 5-10 minutes.

7. Add the fried herbs to the stew and continue simmering for a further 30 minutes, with the lid half off, stirring occasionally.

8. Shortly before serving, add the rhubarb.

9. Stir to mix and simmer for 2-4 minutes if it is forced rhubarb, 5-10 minutes if it is ordinary rhubarb.

10. Taste and adjust the seasoning and serve immediately with rice.