Icelandic Lamb and Rhubarb Stew (Kjöt og Rabarbara)
A unique and comforting stew that balances the richness of lamb with the tartness of rhubarb, a testament to Icelandic resourcefulness in using seasonal ingredients.
🧂 Ingredients
- 1 kg Lamb shoulder or leg(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 1 medium Rutabaga or Swede(peeled and cubed)
- 300 g Rhubarb stalks(trimmed and cut into 1-inch pieces)
- 1 liter Lamb or beef broth
- 500 ml Water
- 3 tbsp All-purpose flour
- 2 tbsp Butter
- 1 Bay leaf
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Fresh thyme or rosemary(chopped (optional))
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the lamb helps it brown better. - 2
In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove lamb and set aside.
💡 Tip: Do not overcrowd the pot, as this will steam the meat instead of browning it. - 3
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in the flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in the broth and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
💡 Tip: Ensure all browned bits are incorporated for maximum flavor. - 5
Return the browned lamb to the pot. Add carrots, rutabaga, bay leaf, and optional herbs. Bring back to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until lamb is tender.
💡 Tip: Stir occasionally to prevent sticking. - 6
Add the chopped rhubarb to the stew. Continue to simmer, covered, for another 30 minutes, or until rhubarb has softened and the stew has thickened.
💡 Tip: The rhubarb will break down and add a slight tartness and thickening to the stew. - 7
Season with additional salt and pepper to taste. Remove bay leaf before serving.
💡 Pro Tips
- ✓If the stew is too thin, you can thicken it further by mixing a tablespoon of cornstarch with a little cold water and stirring it into the simmering stew.
- ✓Serve hot with crusty bread or boiled potatoes.
- ✓This stew benefits from resting, so consider making it a day ahead.
🔄 Variations
- Add a tablespoon of brown sugar if you prefer a sweeter stew.
- Include other root vegetables like parsnips or potatoes.