Ingredients: (6 servings)
Stewing lamb or beef, 500 grams
Celery, 2 bunches
Fresh Lime juice, one cup
Sugar, 2-3 spoons
Mint and parsley, 500 grams (optional)
1/2 cup of cooking oil
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into
small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring
to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking
Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in
oil. Add celery, mint, parsely, salt and pepper to the meat and continue cooking for about
20 minutes (celery should not become too soft).
Khoresht karafs can be made without mint and parsley. In that case, three bunches of
celery should be used.
Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and
make adjustments as desired. Serve khoresht karafs with white rice.