Khoresh Karafs (Persian Lamb And Celery Stew) - cooking recipe

Ingredients

2 large onions, peeled and thinly sliced
1 lb stew meat, cut in 1-inch cubes (lamb, veal or beef)
1/3 cup oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
5 stalks celery, washed and cut into 1 inch lengths
3 cups chopped fresh parsley
1/2 chopped of fresh mint
1/3 cup fresh squeezed lime juice

Preparation

In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.