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Ingredients
1 tablespoon ground cumin
1 tablespoon kosher salt
1 ½ cups plus 1 tablespoon water
14 ounces rhubarb, trimmed and cut on the diagonal in ⅛-inch slices (2 cups)
2 pounds boneless leg of lamb, cut in 1 ¼-inch cubes
3 medium-size cloves garlic, smashed, peeled and minced
1 tablespoon cornstarch
1 cup loosely packed cilantro leaves, chopped
Nutritional analysis per serving (4 to 5 servings)
5 grams carbs; 123 milligrams cholesterol; 403 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 27 grams fat; 1 gram fiber; 725 milligrams sodium; 34 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir cumin and salt into 1 ½ cups of water. Mound rhubarb in the center of a 2 ½-quart souffle dish with a tight-fitting lid. Pour cumin mixture around rhubarb. Cook, covered, at 100 percent power in a high-power oven for 7 minutes 30 seconds.
- Step 2
Remove from oven and uncover. Arrange lamb in layers around the inside rim of the dish. Sprinkle garlic over lamb. Re-cover and cook for 5 minutes, stirring once.
- Step 3
While soup is cooking, stir remaining tablespoon of water into cornstarch. Remove dish from oven and uncover. Stir a few tablespoons of the cooking liquid into the cornstarch mixture. Stir the mixture and the cilantro into soup. Re-cover and cook for 2 minutes.
- Step 4
Remove from oven and uncover. Ladle into bowls; serve immediately.
Private Notes
Comments
Way too salty for me, and I love salt. Used as a sauce for chicken.
Way too salty for me, and I love salt. Used as a sauce for chicken.
I suspect that the Tablespoon of salt listed in the recipe should be a teaspoon.