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- 2 pounds boneless leg of lamb, trimmed, cut into 2-inch pieces
- 1⅛ teaspoons kosher salt, divided
- 1½ teaspoons ground pepper, divided
- 3 tablespoons butter
- 4 cups sliced onions ( ½ inch thick)
- 2 cloves garlic, thinly sliced
- 2 cinnamon sticks
- 1 teaspoon cumin seeds
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper
- 1 28-ounce can or two 14-ounce cans no-salt-added diced tomatoes
- 3 cups coarsely chopped rhubarb, fresh or frozen (thawed)
- 2 cups low-sodium chicken broth
- ½ cups golden raisins or currants
- 3 tablespoons light brown sugar
- Handful of chopped flat-leaf parsley
- Preheat oven to 325°F.
- Season lamb with 1 teaspoon each salt and pepper.
- Melt butter in a large pot over medium heat. Add onions and cook, stirring occasionally, until they start to brown around the edges, 6 to 10 minutes. Add garlic, cinnamon sticks, cumin seeds, ginger and cayenne; cook, stirring, for 1 minute more. Add tomatoes and their juice, rhubarb, broth, raisins (or currants) and brown sugar; increase heat to high and bring to a lively simmer. Nestle the lamb into the stew and cover with a tight-fitting lid. Transfer to the oven.
- Bake until the lamb is meltingly tender, about 2 hours.
- Increase oven temperature to 425 degrees . Uncover the pot and bake until the sauce has slightly reduced, 30 to 45 minutes. Season with the remaining ⅛ teaspoon salt and ½ teaspoon pepper. Serve topped with parsley.