Khoresht Karafs (Persian Celery Stew)

🛒 Ingredients

• Lamb stew meat 125 g · 313 kcal
• Celery stalks 125 g · 18 kcal
• Fresh parsley 25 g · 9 kcal
• Fresh mint 13 g · 9 kcal
• Onion 38 g · 15 kcal
• Dried Persian limes (Limoo Omani) 5 g · 15 kcal
• Turmeric powder 1 g · 4 kcal
• Vegetable oil 7 g · 60 kcal

👨‍🍳 Instructions

1. Wash and chop the parsley and mint finely, then sauté them in a tablespoon of vegetable oil over medium heat for 5-7 minutes until slightly darkened and fragrant. Set aside.
2. Cut lamb into 1-inch cubes. Heat the remaining oil in a large pot or Dutch oven, brown the meat on all sides over medium-high heat. Remove meat and set aside.
3. Add chopped onion to the pot and sauté until translucent, about 5-7 minutes. Stir in turmeric powder and cook for 1 minute more until fragrant.
4. Return the browned lamb to the pot. Add water (or broth), dried Persian limes, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes or until meat is tender.
5. While the meat is simmering, prepare the celery. Slice the celery stalks into 1-inch pieces. Sauté the celery in a separate pan with a tablespoon of oil until slightly tender and lightly browned, about 8-10 minutes.
6. After the initial simmering time for the meat, add the sautéed celery and the reserved sautéed herbs to the pot. Stir gently, cover, and continue to simmer for another 30 minutes, allowing flavors to meld.
7. Taste and adjust seasoning if needed. Serve hot with steamed basmati rice.