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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F.
Season lamb with 1 teaspoon each salt and pepper.
Melt butter in a large pot over medium heat. Add onions and cook, stirring occasionally, until they start to brown around the edges, 6 to 10 minutes. Add garlic, cinnamon sticks, cumin seeds, ginger and cayenne; cook, stirring, for 1 minute more. Add tomatoes and their juice, rhubarb, broth, raisins (or currants) and brown sugar; increase heat to high and bring to a lively simmer. Nestle the lamb into the stew and cover with a tight-fitting lid. Transfer to the oven.
Bake until the lamb is meltingly tender, about 2 hours.
Increase oven temperature to 425°. Uncover the pot and bake until the sauce has slightly reduced, 30 to 45 minutes. Season with the remaining 1/8 teaspoon salt and 1/2 teaspoon pepper. Serve topped with parsley.