Khoreshte Karafs - Celery Stew

littlemafia's Note:

I was surprised how much I liked this Iranian stew. Khoreshte Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• ½ kg lamb or ½ kg beef
• 2 bunches celery
• 1 bunch fresh mint
• 1 bunch fresh parsley
• 3 medium onions
• 1 cup fresh lime juice
• 2 tablespoons sugar
• ¼ cup cooking oil
• ½ teaspoon salt
• 1 teaspoon turmeric & black pepper

Directions:

1. Fry the thinly sliced onions in oil until slightly golden.
2. Cut the meat and fry in onions with 1/2 teaspoon turmeric and 1/2 teaspoon black pepper until color changes.
3. Add 2-3 glasses of hot water and bring to boil.
4. Cook over medium heat for about 45 or more minutes, adding more hot water during cooking if needed.
5. Wash celery and cut into 3 cm pieces.
6. Finely chop mint and parsley and fry slightly in oil.
7. Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft).
8. Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and adjust to your taste.
9. Serve with plain rice.