iranian celery and meat stew khoresht karafs

Ingredients iranian celery and meat stew khoresht karafs

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

how to make iranian celery and meat stew khoresht karafs

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

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.

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.

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

Remove from heat and serve warm with white rice.