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Slow-cooker Persian lamb and rhubarb stew recipe

Slow-cooker Persian lamb and rhubarb stew recipe

4 ratings

Warm up on a cold winter evening with this delicious Slow-Cooker Persian Lamb and Rhubarb Stew. The tender lamb, paired with the tangy taste of rhubarb and a blend of spices, creates a unique and flavourful stew that simmers to perfection in a slow cooker. This hearty and comforting meal is perfect for the whole family to enjoy. See method

  • Serves 6
  • 7 hrs 00 mins
  • 642 calories / serving
  • Freezable
  • Gluten-free


  • 600g diced lamb shoulder
  • 2 tbsp olive oil​
  • 3 onions, diced
  • 6 garlic cloves, 3 sliced, 3 crushed
  • 2 tsp each ground turmeric and ground coriander
  • 2½ tsp cumin seeds
  • 2 tbsp tomato purée​
  • 1 beef stock pot, made up to 500ml
  • 300g rhubarb, cut into bite-sized pieces
  • 1½ x 400g tins chickpeas, drained and rinsed
  • 1 tbsp clear honey
  • 30g pack fresh flat-leaf parsley, finely chopped
  • 1 tbsp butter
  • 1 tsp ground cinnamon (or 1 stick)
  • 400g basmati or long grain rice
Make the stew up to 48 hrs in advance (or freeze for up to 3 months), up to the end of step 2. Reheat until piping hot and continue from step 3. Because the rhubarb is so delicate, add just before serving.

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    8g 42%
  • Sugars

    9g 10%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 72.1g Protein 30.1g Fibre 9.5g


  1. In a frying pan over a medium heat, brown the lamb for 4-5 mins in 2 batches using 2 tsp oil per batch. When browned, transfer to a slow-cooker.
  2. Stir in two-thirds of the onion, the sliced garlic, turmeric, coriander, 2 tsp cumin seeds, the tomato purée and stock; season with black pepper. Cook on low for 5-6 hrs until the lamb is really tender, checking after 5 hrs.
  3. Stir in the rhubarb, chickpeas, honey and most of the parsley; cook for another 30 mins until the rhubarb is really soft.
  4. Meanwhile, prepare the rice. Put the butter, 1 tbsp oil and the remaining onions in a large, lidded saucepan over a lowmedium heat. Cover and fry for 5-8 mins until translucent, stirring occasionally. Stir in the crushed garlic, ½ tsp cumin seeds, the cinnamon, 1 tsp salt and the rice. Cook, uncovered, for 1 min. Pour in 850ml water and bring to the boil. Cover, reduce the heat to its lowest setting and cook for 15-18 mins until the liquid has all been absorbed and the rice is tender.
  5. Taste the stew for seasoning, then scatter with the remaining parsley and serve with the rice.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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