Khoresht Karafs - Persian Celery Stew - cooking recipe

Ingredients

1 lb lamb, cut into chunks
1 head celery, cut into 2 inch pieces
1 onion, diced
4 garlic cloves, minced
1 bunch green onion, chopped
2 bunches mint, chopped
1 bunch parsley, chopped
3 dried persian lemons (can be found at most Middle Eastern markets)
3 cups water
2 cups water
2 2 teaspoons you can use vegetables or 2 teaspoons chicken bouillon
1/2 teaspoon turmeric
5 tablespoons olive oil
salt and pepper

Preparation

In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
Prick the Persian lemons with a fork and add them to the pot.
Add three cups of water to your pot. Cover and cook over medium heat for one hour.
In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
After the hour of cooking in the dutch oven or pot, add the celery to it.
Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
Serve with basmati rice.