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
Provided by Mr Sparkle
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 244.3, Fat 15.9, SaturatedFat 3.1, Cholesterol 48.4, Sodium 493.9, Carbohydrate 9.1, Fiber 2.5, Sugar 3.2, Protein 18.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Azhar iqbal Iqbal
[email protected]This was my first time making Persian food and I'm so glad I tried this recipe. It was easy to follow and the dish turned out delicious.
Siddharth Raut
[email protected]I've made this dish several times and it's always a hit. I love the way the flavors of the lamb, celery, and herbs come together.
Helen Jack
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Tumaini priscus Massawe
[email protected]I made this dish in my slow cooker and it turned out perfectly. The lamb was so tender and the flavors were amazing.
Likhon Rana
[email protected]I'm not a fan of lamb, so I substituted beef in this recipe. It turned out great!
Shegil Ahmed
[email protected]I found this dish to be a bit bland. I think it needed more seasoning.
Afsana Akhi
[email protected]This khoresh karafs was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper.
Israrcenin
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
DAvid Gathright
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a delicious and flavorful meal.
Damo Dom
[email protected]This was my first time making khoresh karafs and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Mariam Bennani
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the flavor and the tenderness of the lamb.
Tadpole Beyah
[email protected]This is one of my favorite Persian dishes. I love the combination of lamb and celery, and the sauce is always so flavorful. I usually serve it over rice, but it's also great with bread.
Hajara Aktar
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. The lamb was fall-off-the-bone tender, and the celery added a nice crunch. The flavors were well-balanced and the sauce was rich and flavorful.
Bishnu Koirala
[email protected]This khoresh karafs was a hit with my family! The lamb was tender and flavorful, and the celery and herbs added a delicious depth of flavor. I served it over basmati rice, and it was the perfect comfort food for a cold night.