Beef and Saffron Stew
   Servings: 4
  • 1 1/2 lb stewing beef or lamb
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 20 fl.oz water
  • 2 tbsp tomato paste
  • 1/2 tsp turmeric
  • 3 tbsp parsley, freshly chopped
  • 3 tbsp mint, freshly chopped
  • 1 lb rhubarb, cut into an inch pieces
  • 3 tbsp lemon juice
  • Salt to taste
  • 1/4 tsp black pepper
  • 1/4 tsp Saffron, crushed &dissolved in 1 tbsp hot water
  1. Heat the oil in a very large saucepan until hot. Add the meat and onions and brown.
  2. Add the water, tomato paste, turmeric, salt, and pepper. Mix well, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  3. Sauté parsley and mint in a little vegetable oil until wilted and beginning to crisp then add to the stew together with the saffron. Continue to cook further for an hour, stirring from time to time or until the meat is beginning to fall apart.
  4. Add lemon juice and rhubarb mix well and cook until the rhubarb is tender but not falling apart, about 5-10 minutes. Serve hot.