Rhubarb & Lamb Tagine

Name: Rhubarb & Lamb Tagine
Ingredients: 2 pounds boneless leg of lamb, trimmed, cut into 2-inch pieces; 1 1/8 teaspoons kosher salt, divided; 1 1/2 teaspoons ground pepper, divided; 3 tablespoons butter; 4 cups sliced onions (1/2 inch thick); 2 cloves garlic, thinly sliced; 2 cinnamon sticks; 1 teaspoon cumin seeds; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; 1 28-ounce can or two 14-ounce cans no-salt-added diced tomatoes; 3 cups coarsely chopped rhubarb, fresh or frozen (thawed); 2 cups low-sodium chicken broth; 1/2 cups golden raisins or currants; 3 tablespoons light brown sugar; Handful of chopped flat-leaf parsley

Rhubarb & Lamb Tagine was pinched from <a href="http://www.eatingwell.com/recipes/rhubarb_lamb_tagine.html" target="_blank">www.eatingwell.com.</a>

"In this healthy lamb stew recipe, rhubarb contributes a savory-tart flavor. Pork shoulder would be good in place of the lamb if you prefer. Serve over whole-wheat couscous or an aromatic brown rice, such as basmati or jasmine...."

INGREDIENTS

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2 pounds boneless leg of lamb, trimmed, cut into 2-inch pieces

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1 1/8 teaspoons kosher salt, divided

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1 1/2 teaspoons ground pepper, divided

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3 tablespoons butter

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4 cups sliced onions (1/2 inch thick)

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2 cloves garlic, thinly sliced

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2 cinnamon sticks

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1 teaspoon cumin seeds

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1 teaspoon ground ginger

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1/2 teaspoon cayenne pepper

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1 28-ounce can or two 14-ounce cans no-salt-added diced tomatoes

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3 cups coarsely chopped rhubarb, fresh or frozen (thawed)

•

2 cups low-sodium chicken broth

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1/2 cups golden raisins or currants

•

3 tablespoons light brown sugar

•

Handful of chopped flat-leaf parsley

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