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Khoresht karafs (celery stew)

Published: February 14, 2019 at 4:02 PM

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Serves 2

Easy

Total time: 2 hrs and 30 mins

+ overnight marinating

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Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this vibrant lamb and celery stew as part of a meze feast

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Ingredients

Nutrition

• 400g lamb leg

  trimmed and cut into chunky pieces

• vegetable oil

• ¼ tsp ground turmeric

• 1 onion

  finely chopped

• 2 leeks

  finely chopped

• 500ml chicken stock

• a small bunch mint

  leaves finely chopped

• a small bunch flat-leaf parsley

  finely chopped

• a small bunch coriander

  finely chopped

• 8 sticks celery

  cut into batons, plus leaves to serve

• ½ lemon

  juiced

• a drizzle extra-virgin olive oil

• to serve basmati rice

Nutrition: per serving

• kcal1175
• fat99.8g
• saturates16.1g
• carbs12.8g
• sugars9.6g
• fibre10.8g
• protein50.9g
• salt1.1g

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Method

• step 1

  The night before cooking, put the meat into a bowl with 3 tbsp of the oil, lots of seasoning and ½ of the ground turmeric. Cover and chill overnight.

• step 2

  Heat 3 tbsp of oil in a casserole over a medium-high heat, then brown the lamb pieces, in batches, until golden. Remove onto a plate, turn down the heat and add the onion and leeks, with the remaining turmeric and some seasoning. Cook for 20 minutes or until soft and translucent, add the meat back in, then pour in enough stock to just cover everything. Put on a lid and simmer gently for 1 hour 30 minutes.

• step 3

  Heat 2 tbsp of oil in a large frying pan, then cook all of the chopped herbs for 1-2 minutes or until they have softened slightly and turned a vibrant green. Tip out onto a plate.

• step 4

  Wipe the pan clean then heat another 2 tbsp of oil until hot. Cook the celery batons for 4-5 minutes, tossing, until browned. Tip the herbs and celery into the lamb and simmer, without the lid, for 30 minutes or until the lamb is meltingly tender.

• step 5

  Add the lemon juice and some seasoning, to taste, then tip into a serving dish and top with some of the celery leaves and a drizzle of extra-virgin olive oil. Serve with basmati rice.

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