1 tablespoon olive oil
knob of butter
1½ kilograms lamb shoulder chops, excess fat trimmed off or 1 kilogram lamb leg steaks
2 onions, sliced
1 stick celery, sliced
2 cloves garlic, crushed
1 teaspoon each ground cumin, coriander and turmeric
½ teaspoon ground cinnamon
2 cups chicken stock
3 sticks rhubarb
sea salt and freshly ground pepper
1 tablespoon each chopped mint and flat-leaf parsley
2 tablespoons dried cranberries or fresh pomegranate seeds (when in season)
Preheat the oven to 150˚C.
Heat the oil and butter in a large ovenproof casserole or saucepan.
Season the chops and brown on both sides, removing to a plate as they’re done. Do this in batches.
Add the onion, celery and garlic, cover and cook until soft adding a splash of water if needed. Add all the spices and cook for 1 minute then add the stock and the lamb, along with any meat juices. Season and bring to the boil then cover the meat with a piece of baking paper then a lid or aluminium foil.
Bake for 1½ hours until the lamb is very tender and falling off the bone, turning the lamb once during cooking.
Slice the rhubarb 1½ cm thick on the diagonal and place over the meat. Cover and bake for a further 10-15 minutes until the rhubarb is just tender but not falling apart.
To serve: Carefully transfer the lamb and rhubarb to a serving platter and scatter over the herbs and cranberries.