Persian Lamb with Roasted Rhubarb

serves 4


  • 60g butter
  • 700g boned lamb shoulder, trimmed and coarsely chopped
  • 1 large brown onion, finely chopped
  • 3 tsp ground coriander
  • 125ml water
  • 5 large stems rhubarb, trimmed and coarsely chopped
  • 75g caster sugar
  • 25g unsalted butter, cubed
  • 6 tbsp mint, chopped
  • 3 tbsp flat-leaf parsley, chopped
  • Salt and pepper, to season


  1. Melt 20g of the butter in the pressure cooker pan and cook the lamb in batches until browned, then remove from the pan and set aside.
  2. Melt another 20g butter in the pan and cook the onion, stirring, until soft. Stir in the coriander and cook for 2-3 minutes until fragrant, then return the lamb to the pan with the water. Put the lid on, bring to high pressure and cook for 25 minutes.
  3. Meanwhile, preheat the oven to 200°C /400°F. Place the rhubarb in a single layer in a large baking dish, sprinkle with the sugar, dot the butter cubes over the top and bake for about 15 minutes until the rhubarb is tender but still holds its shape.
  4. Melt the remaining 20g butter in a frying pan and cook the herbs, stirring, until bright green.
  5. Stir the cooked herbs into the lamb and season to taste. Top with the roasted rhubarb and serve with flatbreads and couscous.

Tip – We decorated our couscous with pomegranate seeds to add colour and texture