Khoresht karafs (persian celery)

Yield: 1 Servings

Measure Ingredient
1 pounds Lamb; cut in chunks (use
1½ medium Onion; cut into small chunk
1 \N Celery heart; or small bunch of ce
2 cups Goormeh sabzi (dried veg); crushed
2¼ \N Lemons, juiced (depends on how sour you wa
\N \N Salt
½ teaspoon Cinnamon
1 teaspoon Tomato puree
\N \N Turmeric

Recipe by: jrtrint@... Soak goormeh sabzi in water.Saute onion in oil with turmeric added (just sp lamb and brown. Add water and simmer till tender. Drain goormeh sabzi then saute in pan with celery leaves (use butter and/or oil). Add celery and goormeh sabzi to meat, lemon juice, salt (to taste), cinnamon and tomato puree. Simmer till celery and meat is done.

Serve with hot rice (prefer basmati) Goormeh Sabzi can be found in Persian or Middle Eastern stores, it is a dried vegetable combination with herbs.

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