Khoresh Karafs (Persian Lamb and Celery Stew)
A tasty and healthy stew of lamb, celery and fresh herbs. I have been making this for years and it never fails to delight guests. You can substitute beef or veal but I prefer the texture and taste of lamb with this dish. Use fresh herbs. The recipe is courtesy of www.sadaf.com
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INGREDIENTS
Nutrition- 2
- 1lb stew meat, cut in 1-inch cubes (lamb, veal or beef)
- 1⁄3cup oil
- 1teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1⁄2teaspoon turmeric
- 5
- 3cups chopped fresh parsley
- 1⁄2chopped of fresh mint
- 1⁄3cup fresh squeezed lime juice
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DIRECTIONS
- In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
- In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
- Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
- Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.
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