Ingredients
500g of boneless stewing lamb,
125g of chopped onion,
15ml of cooking oil,
500g of carrots cut into julienne strips,
375g of rhubarb cut into 2cm pieces,
125ml of water,
50g of sugar,
25ml of lemon juice,
chopped fresh parsley,
pinch of cinnamon, nutmeg, salt and pepper
Procedure
Brown the lamb with onion in oil. Add the remaining ingredients. Cover and bring to boil. Reduce and simmer for one hour, stirring often. Serve over noodles and sprinkle with chopped parsley, if desired.
Makes 4 servings.
Source: www.rhubarbinfo.com