Khoresh Karafs (Persian Celery, Herb and Lamb Stew)
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Ingredients
- 450 g diced lamb shoulder
- 6 celery stalks, sliced
- 40 g fresh flat-leaf parsley, chopped
- 20 g fresh mint, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- 2 tbsp lime juice
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 20.6 g
- Carbohydrate
- 4.7 g
- of which sugars
- 3.1 g
- Fat
- 31.8 g
- of which saturates
- 10.4 g
- Fibre
- 2.4 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes until soft, then add the diced lamb and turmeric and brown for 6-8 minutes.
- 2
Pour in 500ml water, bring to a simmer, cover and cook gently for 35 minutes until the lamb is almost tender.
- 3
Add the sliced celery and simmer for a further 15 minutes until just tender but not mushy.
- 4
Stir in the chopped parsley and mint and simmer uncovered for 10 minutes to thicken the sauce.
- 5
Stir in the lime juice, taste and season with salt and pepper.
- 6
Serve hot with basmati rice.
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