Another perfect warm summer meal! The light broth paired with the celery, fresh mint, parsley and lamb come together perfectly in this Iranian Celery Stew. Enjoy over white rice and a side Shirazi salad.
Serves : 6
Prep Time : 10-15 MINUTES
Cooking Time : 1 HOUR 30 MINUTES – 2 HOURS
Ingredients
Method
– Heat half the oil in a pot over medium heat.
– Add the celery, mint, parsley and sauté until herbs are aromatic and starting to darken in colour. Take out of the pot and set aside.
– In the same pot, heat the remaining oil, and sauté the onion until golden and fragrant. Add the lamb, turmeric salt and black pepper. Mix for 2 – 3 minutes to combine and sauté until lamb is nicely seared.
– Add the celery and herbs back into the pot and stir for approximately 1 – 2 minutes to combine. Add the stock or water, season with salt and bring to a simmer.
– Once simmering, reduce heat to low, then cover and cook for approximately 1 hour 30 minutes – 2 hours, until the lamb is cooked through and tender. Check throughout and add more water if needed.
– Pierce the dried limes with a fork and add them to the stew. Cook for an additional 15 – 20 minutes until they start to soften. Use a fork or spatula to press them against the sides of the pot so they release their juices into the stew. Taste and season with more salt if needed.
– Serve warm with Iranian White Rice – Recipe available in the Pantry.
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