Ingredients
1 tbsp ground cumin
1 tbsp salt
1½ cups + 1 tbsp chicken stock
2 cups rhubarb, sliced 5 mm
1 kg boneless leg of lamb, 3 cm cubes
3 cloves garlic, minced
1 tsp SIDS SALT & PEPPER
1 tbsp cornflour
1 cup loosely packed coriander, chopped
Directions
Stir cumin and salt into 1½ cups of chicken stock. Mound rhubarb in the centre of a 2 litre soufflé dish with a tight-fitting lid. Pour cumin mixture around rhubarb. Cook, covered, at 100% power in a microwave oven for 7 minutes 30 seconds. Remove from oven and uncover. Arrange lamb in layers around the inside rim of the dish. Sprinkle garlic over lamb. Re-cover and cook for 5 minutes, stirring once.
While soup is cooking, stir remaining tablespoon of water into cornflour. Remove dish from oven and uncover. Stir a few tablespoons of the cooking liquid into the cornflour mixture. Stir the mixture, SIDS SALT & PEPPER and the coriander into soup. Re-cover and cook for 2 minutes.
Remove from oven and uncover. Ladle into bowls and serve immediately.
