Khoreshte Karafs - Celery Stew

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.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1⁄2 kg lamb or 1⁄2 kg beef
• 2  bunches celery
• 1  bunch of fresh mint
• 1  bunch fresh parsley
• 3  medium onions
• 1  cup fresh lime juice
• 2  tablespoons sugar
• 1⁄4 cup  cooking oil
• 1⁄2 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.