Khoresh Karafs — Celery Herb Stew with spinach
Khoresh Karafs — Celery Herb Stew with spinach. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…
- 550 g halal-certified lamb shoulder
- 25 ml olive oil
- 150 g onion
- 2 g ground turmeric
- 4 g salt
- 1 g black pepper
- 850 ml water
- 450 g celery
- 50 g fresh parsley
- 15 g fresh mint
- 25 ml lemon juice
- 100 g fresh spinach
- Cut lamb into 2 cm pieces and finely chop onion. Cut celery into 2 cm pieces and chop parsley and mint. Add celery, herbs and lemon juice at the start of the final simmer. Wash and chop the spinach.
- Heat oil, soften onion for 6 minutes, then add lamb and brown for 6 minutes, turning. Add turmeric, pepper and water. Bring to a boil, cover and simmer gently for 60 minutes.
- Add the named stew ingredients and the variation ingredient. Cover and simmer another 30–45 minutes until the lamb and vegetables are tender; add a little hot water if needed. Add the measured salt near the end.
- Remove any whole dried limes before serving. Simmer uncovered for 5 minutes to thicken if needed. Divide into four portions; rice is an optional accompaniment and is not included in this formula. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Farahmandrastgo — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:%D8%AE%D9%88%D8%B1%D8%B4_karafs.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Celery stew illustration; the added vegetables and proportions may differ.