Khoresh Karafs with Lamb

An Iranian lamb and celery stew with parsley, mint and a lime finish.

Preparation: 25 min · Cooking: 1 hr 45 min · Total: 2 hr 20 min · 2 servings

Ingredients

• 200 g Raw boneless stewing lamb
• 400 g Trimmed celery stalks
• 150 g Washed, dried parsley
• 50 g Washed, dried mint leaves
• 3 tbsp Fresh lime juice
• Small onion, peeled and chopped — 1
• 0.25 tsp Ground turmeric
• 1 tbsp Ghee (clarified butter; milk)
• 1 tbsp Vegetable oil
• 720 ml Potable water
• Salt, to taste
• Ground black pepper, to taste
• Additional potable water only if needed; measure actual additions (optional)

Instructions

1. Prepare meat and greens

   Cut 200 g lamb into small cubes. Cut 400 g celery into 2 cm pieces. Finely chop 150 g parsley and 50 g mint after washing and drying; keep them separate from raw meat. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

   Finely chop 150 g parsley and 50 g mint after washing and drying; keep them separate from raw meat.

2. Brown the lamb base

   Soften onion in 1 tbsp ghee over medium heat. Add lamb and 0.25 tsp turmeric; brown from 6 minutes without burning the spices.

   Add lamb and 0.25 tsp turmeric; brown from 6 minutes without burning the spices.

   Brown the lamb base: 360 seconds

3. Braise the meat first

   Add 720 ml hot water and bring to a boil. Simmer gently under a normal fitted lid from 60 minutes until lamb is nearly fork-tender. Add measured hot water only if the pot risks drying.

   Add measured hot water only if the pot risks drying.

   Braise the meat first: 3600 seconds

4. Sauté greens separately

   When lamb is nearly tender, sauté celery and all measured parsley and mint in 1 tbsp vegetable oil over medium heat from 5 minutes. Use batches if necessary.

   Use batches if necessary.

5. Combine late in the braise

   Transfer the sautéed celery and herbs into the nearly tender lamb stew. Keep the liquid at a gentle simmer, not a hard boil.

   Keep the liquid at a gentle simmer, not a hard boil.

6. Cook both components tender

   Cover and simmer from 20–30 minutes. Check that lamb is fork-tender and celery yields easily without collapsing; continue as necessary rather than relying on a fixed 90-minute total.

   Check that lamb is fork-tender and celery yields easily without collapsing; continue as necessary rather than relying on a fixed 90-minute total.

7. Finish with lime

   Add 3 tbsp lime juice, salt and pepper. Simmer uncovered for up to 10 minutes if reduction is needed; leave a moist sauce.

   Simmer uncovered for up to 10 minutes if reduction is needed; leave a moist sauce.

8. Serve the tender stew

   Check several lamb pieces before serving warm. Whole-cut lamb guidance is 63°C with 3 minutes rest; this stew continues longer until fork-tender, not merely browned.

   Whole-cut lamb guidance is 63°C with 3 minutes rest; this stew continues longer until fork-tender, not merely browned.

Tips

• Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

Common mistakes

• Use clean utensils and separate raw ingredients from ready-to-eat food. Refrigerate perishables at 4°C or colder; discard after more than 2 hours at room temperature, or 1 hour above 32°C.

Substitutions

• Keep the specified ingredients, preparation states and measured quantities; no unmeasured substitution is approved for this master.

Storage

Cover and refrigerate at 4°C or colder; use within 2 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.

Reheating

Reheat once until steaming throughout and 74°C in the centre; do not rely on surface warmth.

About this recipe

An Iranian lamb and celery stew with parsley, mint and a lime finish.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.