Khoresh Karafs
A warming Persian-style stew of celery with lamb or beef, onions and herbs, finished with turmeric and saffron.
- 600 g lamb shoulder
- 600 g celery
- 250 g onion
- 50 g fresh parsley
- 15 g fresh mint
- 1½ cloves garlic
- 1 tsp ground turmeric
- 0.2 g saffron
- 2 tbsp verjuice
- 600 ml beef stock
- 1½ tbsp olive oil
- salt
- black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Chop the celery into small bite-sized pieces and finely slice the onion.
- Step 2
Heat the olive oil in a large casserole over a medium-high heat. Add the onion and cook for 5 minutes until softened.
- Step 3
Add the lamb (or beef) and cook, stirring, until browned on the outside.
- Step 4
Stir in the garlic and turmeric, then add the celery and mix well.
- Step 5
Add the stock. Bring to a gentle simmer, cover, and cook for 60 minutes, stirring once or twice.
- Step 6
Meanwhile, finely chop the parsley and mint. Warm the verjuice slightly and dissolve the saffron in it (or in 2 tbsp of hot water).
- Step 7
After the stew has simmered, stir in the saffron-verjuice mixture along with the herbs. Season with salt and black pepper.
- Step 8
Simmer uncovered for 10–15 minutes until the celery is tender and the stew has thickened slightly. Serve hot.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
