Khoresh Karafs (Celery & Lamb Stew)
A fragrant Iranian herb stew with tender lamb, celery, and kidney beans simmered in a warm spice base. Serve over rice for an authentic, comforting meal.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder or neck, cut into 1-inch chunks
- 6 stalks celery stalks, cut into 2-inch pieces
- 1 cup dried kidney beans, soaked overnight and drained
- 1 medium yellow onion, cut into 1/4-inch dice
- 2 tablespoons tomato paste
- ½ teaspoon turmeric
- 4 cups water
- 2 whole dried limes (loomi), pierced with a knife tip
Instructions
- 1
Pat the lamb chunks dry with paper towels by pressing and rubbing them against the meat; this helps the meat brown better and cook evenly.
- 2
Cut the celery stalks crosswise into 2-inch lengths so they cook evenly and are easy to eat with a spoon later.
- 3
Dice the onion by slicing it lengthwise from root to tip into thin strips, then turning it and slicing crosswise into 1/4-inch pieces the size of lentils.
- 4
Pierce each dried lime twice with the tip of a knife to let the flavor escape into the stew during cooking.
- 5
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until the oil shimmers and slides quickly when you tilt the pan.
- 6
Add the lamb chunks in a single layer and cook without stirring for 4 minutes until the bottom surface turns golden-brown the color of caramelized honey.
- 7
Stir the lamb and flip each piece over, then cook untouched for 3 more minutes until the new bottom side turns the same golden-brown color.
- 8
Transfer the lamb to a clean bowl by tilting the pot and using a slotted spoon to lift each piece, leaving the browned bits in the pot.
- 9
Add the diced onion to the same pot and stir continuously for 2 minutes until the onion turns translucent and softens, scraping the bottom to loosen the browned bits.
- 10
Stir the turmeric into the onions for 30 seconds until the spice smells strongly fragrant and coats all the onion pieces.
- 11
Add the tomato paste and stir it into the onions and turmeric for 1 minute until the paste is evenly distributed and smells concentrated.
- 12
Pour in 4 cups of water, scraping the bottom of the pot with a wooden spoon to release all the stuck-on browned bits and stir them into the liquid.
- 13
Return the browned lamb to the pot and stir, then add the drained soaked kidney beans and the pierced dried limes.
- 14
Bring the stew to a boil over medium-high heat, watching for large bubbles breaking the surface continuously, then immediately reduce the heat to low.
- 15
Cover the pot with its lid and simmer for 45 minutes, until the lamb is fork-tender (a fork should pierce the largest piece with light pressure) and the beans are soft.
- 16
Add the celery pieces to the pot, stir gently, cover again, and simmer for 15 more minutes until the celery is tender but not mushy.
- 17
Taste the stew and add salt and black pepper to your preference, stirring gently to distribute the seasonings evenly.
- 18
Ladle the stew into shallow bowls, ensuring each bowl gets lamb, beans, celery, and broth, and serve immediately with white rice on the side.
Tools you’ll need
- measuring cups and spoons
- chef's knife
- cutting board
- paper towels
- large heavy-bottomed pot with a lid (5–6 quart capacity)
- wooden spoon
- slotted spoon
- ladle
- bowls for serving
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