This is really good made in a slow cooker, if you have one. Serve with chopped salad and yoghurt sauce. It can also be topped with rose petals.
Serves 4
700g/1lb 9oz diced kid
2 tablespoons vegetable or olive oil (or use butter)
2 large onions, finely diced
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
pinch of saffron strands (optional)
¼ nutmeg, freshly grated
1 tablespoon honey
3½ tablespoons pomegranate molasses
500ml/2 cups kid stock (or use water or chicken stock)
2 sticks of rhubarb, roughly chopped
salt and freshly ground black pepper
Season the meat with salt and pepper.
Heat 1 tablespoon of the oil in a pan and add the diced meat. Fry until just coloured on all sides, then transfer to a plate. Add the rest of the oil and the onions to the same pan and cook until soft, about 10 minutes.
Add the spices and cook for 1 minute, then add back the meat, with the honey and pomegranate molasses.
Add the stock to the pan and bring to a gentle simmer, then cover and cook for about 1½ hours over a low heat, stirring every now and then until the meat is completely tender and the sauce is thick (cook uncovered after 45 minutes if the sauce is too thin). Add the rhubarb for the final 15 minutes. Check the seasoning, adding more salt, pepper or honey to taste before serving.