1. In a heavy pan, gently fry onions in a tbsp oil til brown and remove. 2. Add more oil and brown lamb in small batches. 3. Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours. 4. Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes. 5. Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
