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Khoresh Karafs - Celery Stew Ingredients: Serves 4-6 2 pounds stew meat (beef or lamb), washed and cut into cubes 1 large onion, peeled and chopped 2 heads of celery, washed, cut into 1-inch pieces 2 bunches fresh flat-leaf parsley, finely chopped 2 bunch fresh mint, finely chopped or 2-3 tablespoons dried mint 2 large cloves of garlic, minced 2-3 tablespoons lime/lemon juice (can be adjusted to your liking) 1/2 teaspoon turmeric Salt and pepper to taste Vegetable oil Water Method: In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes. Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste. Then add 4-6 cups of water, bring to a boil, reduce the heat to medium-low, cover and cook. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes. Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked. Add the lime juice toward the end of cooking. Serve with rice and salad. Follow me on IG @Tara_Radcliffe For business inquiries, [email protected]