Iranian celery and meat stew: Khoresht Karafs

Name: Iranian celery and meat stew: Khoresht Karafs
Total time: 4200 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 g lamb, small cubes, you can also use beef; 16 celery, cut into thick slices; 3 onions, thinly chopped; 1 cup lime juice; 2 tablespoons sugar; 250 g mint leaves, finely chopped; 250 g parsley, finely chopped; 1/2 cup vegetable oil; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Dorar el Bahrain @cook_5061741

Bahrain

Iranian celery and meat stew: Khoresht Karafs

Dorar el Bahrain @cook_5061741

Saved

Ingredients

70 mins

4 servings

500 glamb, small cubes, you can also use beef
16 celery, cut into thick slices
3 onions, thinly chopped
1 cuplime juice
2 tablespoonssugar
250 gmint leaves, finely chopped
250 gparsley, finely chopped
1/2 cupvegetable oil
1/2 teaspoonturmeric
1/2 teaspoonsalt
1/2 teaspoonblack pepper

Saved

Steps

70 mins

1

Use half the oil to fry the onions in a saucepan until soft.
2

Add in the meat cubes and fry thier the color starts to change, then pour in 3 cups of warm water. Bring to a boil and leave to cook over medium heat for 45 minutes.
3

Fry the chopped mint and parsley in the remaining oil for a few minutes then add them over the meat along with the celery, black pepper, turmeric and salt. Cook for another 20 minutes.
4

Add in the lime juice and sugar, stir and cook for another 3 minutes.
5

Remove from heat and serve warm with white rice.