Rhubarb Lamb Stew

1. 1

   Stir cumin and salt into 1 1/2 cups of water.

2. 2

   Mound rhubarb in the center of a 2 1/2-quart souffle dish with a tight-fitting lid.

3. 3

   Pour cumin mixture around rhubarb.

4. 4

   Cook, covered, at 100 percent power in a high-power oven for 7 minutes 30 seconds.

5. 5

   Remove from oven and uncover.

6. 6

   Arrange lamb in layers around the inside rim of the dish.

7. 7

   Sprinkle garlic over lamb.

8. 8

   Re-cover and cook for 5 minutes, stirring once.

9. 9

   While soup is cooking, stir remaining tablespoon of water into cornstarch.

10. 10

    Remove dish from oven and uncover.

11. 11

    Stir a few tablespoons of the cooking liquid into the cornstarch mixture.

12. 12

    Stir the mixture and the cilantro into soup.

13. 13

    Re-cover and cook for 2 minutes.

14. 14

    Remove from oven and uncover.

15. 15

    Ladle into bowls; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.