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Yellow clay plate with red edge, and a design around the edge of a green vine with round blue flowers. The plate holds Basmati rice on half, and the other half a tomato-based thick tagine stew in which you can see large onion pieces, plumped up golden raisins, stewed tomatoes, rhubarb, and large pieces of cooked lamb, garnished with a fresh oregano sprig. Background is a woven grass placemat, a silver fork with floral design, and the bottom of a silver candlestick.

Aiel Rhubarb Lamb Tagine

Richly spiced dish with meltingly tender lamb, rhubarb, raisins, and onions.
5 from 1 vote
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Course Main Course
Cuisine Aiel

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.
Keyword savory rhubarb
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