Khoresh Karafs
Persian Celery and Lamb Stew
Servings 6 people
Ingredients
- 2 only Lamb Shanks
- 2 each Onions
- 2 bunches Celery
- 3 tablespoons Dried Mint
- 3 tablespoons Olive Oil
- 3 tablespoons Turmeric
- 3 tablespoons Salt
- 3 tablespoons Pomegranate Molasses
Instructions
- Chop celery stalks into 1 cm pieces and wash and drain well.
- Add 2 - 3 tablespoons of oil to a frying pan on a medium heat, add celery and mint, Sauté on a mediums heat till cooked.
- Chop onions and saute in another large pan with turmeric until onions are translucent.
- Score the lamp shanks with a sharp knife to the bone in 2 - 3 places. Increase the heat in the frying pan with the onions and add to the lamb shanks, while frying, turn to seal all sides.
- Add celery to the lamb and onions, with enough water to cover. Sir through the pomegranate molasses. Simmer on a slow heat until the lamb is well cooked and the meat falls off the bine.
Notes
Delicious served with Fluffy white rice and yoghurt on the side.