Zubereitung

1. 1

   Pat the lamb dry, trim off any thick fat and cut the meat into cubes of about 3 cm. Peel and finely dice the onions.

2. 2

   Heat 2 tbsp oil in a heavy pot and brown the lamb cubes well all over; if space is tight, do this in two batches so that the meat fries rather than stews.

3. 3

   Add the onions and fry, stirring, until soft and golden. Stir in the turmeric and toast briefly until fragrant.

4. 4

   Add the hot water, salt and pepper and bring to the boil. Put the lid on and braise the lamb over a low heat until it is almost tender.

5. 5

   Meanwhile, wash the mint and parsley and shake them thoroughly dry, then finely chop the leaves and fine stems. Heat the remaining oil in a frying pan and fry the herbs over a medium heat, stirring, until they are dark green and very fragrant and no more water comes out.

6. 6

   Stir the fried herbs into the pot and continue braising everything, covered, until the lamb is tender.

7. 7

   Use only the rhubarb stalks and throw away the leaves, as they are not edible. Trim the ends, pull the stringy skin off thick stalks from the bottom upwards and cut the stalks into pieces of about 4 cm.

8. 8

   Lay the rhubarb pieces on top, sprinkle over 1 tbsp sugar and cook the stew, covered, over a low heat without stirring until the rhubarb is soft but still holds its shape.

9. 9

   Cut open a piece of lamb: it must be tender and cooked through. From now on, only move the stew carefully from the edge, season with salt and, if it is too sour, stir in the remaining sugar.

10. 10

    Tip: Serve with fluffy white long-grain rice (basmati), with the green sauce spooned over it. The wild mountain rhubarb Rêwas is not available to buy outside the region; garden rhubarb tastes similarly sour but falls apart more quickly, so it only cooks for a few minutes, and beef shoulder can be used instead of lamb; it needs to braise about 20 minutes longer. Cool leftover rice quickly, put it in the fridge within two hours at the latest and eat it within a day.