Khoresht Karafs - Persian Celery Stew

• 1 lb lamb, cut into chunks
• 1 head celery, cut into 2 inch pieces
• 1 onion, diced
• 4 garlic cloves, minced
• 1 bunch green onion, chopped
• 2 bunches mint, chopped
• 1 bunch parsley, chopped
• 3 dried persian lemons (can be found at most Middle Eastern markets)
• 3 cups water
• 2 cups water
• 2 2 teaspoons you can use vegetables or 2 teaspoons chicken bouillon
• 1/2 teaspoon turmeric
• 5 tablespoons olive oil
• salt and pepper

1. In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
2. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
3. Prick the Persian lemons with a fork and add them to the pot.
4. Add three cups of water to your pot. Cover and cook over medium heat for one hour.
5. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
6. After the hour of cooking in the dutch oven or pot, add the celery to it.
7. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
8. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
9. Serve with basmati rice.

lamb, celery, onion, garlic, green onion, bunches mint, parsley, persian lemons, water, water, use vegetables, turmeric, olive oil, salt

Taken from www.food.com/recipe/khoresht-karafs-persian-celery-stew-427643 (may not work)