Aiel Rhubarb Lamb Tagine
Greetings food adventurers! Today we travel across the Spine of the World to the Three-fold Land (known by most in the Westlands as The Aiel Waste – pronounced “eye-EEL”), to join a group of Aiel at Cold Rocks Hold for an amazing meal of Rhubarb Lamb Tagine. The Aiel people use goat, but lamb is much more common in my part of the world so that is what I use in my version.
At the breaking of the world, many plants were displaced, just like people and cultures. Because of this, the Aiel are the only people in the Westlands who grow tomatoes (they call them “tomat”). Before the war, the Cairhienin people (who we recently visited) were given permission to travel safely through the Three-fold land. They had a strong relationship with the Aiel, bringing many gifts including hardy rhubarb plants. Although that friendship is no more, the plants continue to thrive and provide strong tart flavors for several dishes.
The Threefold Land is known as a vast desert where very little grows so it may surprise people to learn that tomatoes and rhubarb can grow here. The Aiel live in well-hidden canyons with streams that support vegetable gardens and small living areas along the cliffs. Many of the clans across the waste herd goats and even some hardy cattle. We are greeted by the Roof Mistress who leads Cold Rocks Hold, and perform the traditional respectful ceremony with words of sharing shade and water. The cooks are happy to share a recipe in exchange for help prepping and cooking, which sounds like a great deal to me!
Our dining area today is a room set into the stone cliff with a tile floor and open window to let the breeze in. There is no furniture since wood is a rarity in the desert. We copy our hosts and find seats on the many colorful and decorative pillows. The dinner quickly turns to a family-style atmosphere, with Wise Ones, apprentices, warriors from several societies, and artisans from the hold all stopping in for a turn meeting the strangers. There are boisterous stories shared of glory on recent raids and battles of old.
The rhubarb lamb tagine smells amazing even before the lid is lifted. Tart rhubarb melts into a tomato-based sauce full of spices, golden raisins, onions, and perfectly tender lamb. Or goat. This is served over the top of Basmati rice, alongside hot tea. The noisy room is suddenly almost silent, as everyone trails off conversation to focus on the meal. We stay until the stars come out, a galaxy visible over the canyon walls, and fall asleep to the sounds of the desert.
Aiel Rhubarb Lamb Tagine
Equipment
- Large oven-safe pot with well-fitting lid such as a Dutch Oven
Ingredients
- 2 lbs boneless leg of lamb trimmed, cut into 2″ pieces
- 1 ⅛ tsp kosher salt divided
- 1 ½ tsp ground pepper divided
- 3 Tbsp butter or dairy-free butter
- 4 cups sliced onions 1/2″ thick
- 2 cloves garlic thinly sliced
- 2 cinnamon sticks
- 1 tsp whole cumin seeds
- 1 tsp ground ginger
- ½ tsp ground cayenne pepper
- 28 oz canned diced tomatoes do not drain
- 3 cups coarsely chopped rhubarb fresh or frozen (THAW if frozen)
- 2 cups chicken broth
- ½ cup golden raisins or currants
- 3 Tbsp brown sugar
Instructions
- Preheat oven to 325 F.
- Season lamb with 1 tsp each salt and pepper.
- Melt butter in a large oven-safe pot over medium heat. Add onions and cook, stirring occasionally, until they start to brown around the edges, 6-10 minutes.
- Add garlic, cinnamon sticks, cumin seeds, ginger, and cayenne. Cook, stirring, for 1 more minute.
- Add tomatoes and their juice, rhubarb, broth, raisins/currants, and brown sugar. Increase heat to high and bring just to a boil, then turn off the heat.
- Add the lamb to the stew, tucking it all under the surface. Cover the pot with its lid. Transfer to the oven. Bake until the lamb is very tender, about 2 hours.
- Increase the oven temp to 425 F. Uncover the pot and bake until the sauce has slightly reduced, 30 to 45 minutes. Season with the remaining 1/8 tsp salt and 1/2 tsp pepper. Serve topped with parsley.
