Servings: 12 Servings
Calories: 212kcal
Equipment
- large pot
- Cutting Board
- knife
- Stirring spoon
- Ladle, etc.
Ingredients
- 14-16 Celery Stalks artfully chopped into ½-inch verdant pieces, adding a crisp and refreshing texture
- 8 Tablespoons of Extra Virgin Olive Oil the liquid gold that lays the foundation for this culinary symphony, divided for layered richness
- 8 Cups of Pristine Water the liquid canvas for this savory creation
- 2 Cups of Fresh Mint hand-harvested and finely chopped, infusing a burst of herbaceous aroma
- 3 Cups of Fresh Parsley meticulously chopped to contribute a vibrant green and earthy note
- 2 Large Yellow Onions finely diced into aromatic pearls, laying the flavor base
- 2 lbs of Tender Lamb Stew Meat each piece a succulent bite-sized treasure, cut into 1-inch cubes
- 1 Teaspoon of Sunlit Turmeric adding a golden hue and warm undertones
- 1 Teaspoon of Freshly Ground Black Pepper for a hint of bold and zesty warmth
- 8 Persian Dried Limes exotic orbs that impart a tangy and citrusy essence
- 2 Teaspoons of Pink Himalayan Salt finely milled for precise flavor enhancement
Instructions
Prep the Celery:
- Wash and chop 14-16 celery stalks into ½-inch pieces, providing a crisp and refreshing texture to the stew.
Sauté the Onions:
- In a large pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Add finely diced onions and sauté until golden brown.
Brown the Lamb:
- Add 2 lbs of tender lamb stew meat to the pot. Brown the meat on all sides to enhance its flavor. This step adds richness to the stew.
Add Turmeric and Pepper:
- Sprinkle 1 teaspoon of sunlit turmeric and 1 teaspoon of freshly ground black pepper over the browned meat for a golden hue and zesty warmth.
Incorporate Herbs:
- Stir in 2 cups of fresh mint and 3 cups of fresh parsley, finely chopped. These herbs contribute a vibrant green and earthy note to the stew.
Introduce Celery:
- Add the chopped celery pieces to the pot, distributing them evenly among the lamb and herbs.
Tangy Citrus Essence:
- Insert 8 Persian dried limes into the stew. These exotic orbs will impart a tangy and citrusy essence, elevating the flavor profile.
Season with Salt:
- Sprinkle 2 teaspoons of pink Himalayan salt into the pot, finely milled for precise flavor enhancement. Adjust salt to taste.
Add Water:
- Pour 8 cups of pristine water into the pot, creating the liquid canvas for your savory creation.
Simmer:
- Bring the stew to a simmer over medium heat. Once simmering, reduce the heat to low and let it simmer for 2-3 hours, allowing the flavors to meld and the meat to become tender.
Finish and Serve:
- Drizzle the remaining 4 tablespoons of extra virgin olive oil over the stew before serving. Adjust seasoning if needed. Serve the Khoresh Karafs hot with steamed rice or your preferred side.
Enjoy:
- Relish the rich and flavorful experience of Khoresh Karafs, savoring the layered richness of olive oil, the earthiness of herbs, and the succulence of tender lamb.
Notes
- Make sure to cut the celery into even pieces so that it cooks evenly.
- You can substitute the canned tomatoes with fresh tomatoes if desired.
- If you want the Khoresh Karafs to be spicier, you can add more spices to the tomato sauce.
- If you don’t have tomato paste, you can use tomato sauce instead.
- You can add other vegetables to the dish, such as carrots, bell peppers, and potatoes.
- You can also add cooked chickpeas for a protein boost.
Nutrition
Calories: 212kcal
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