Khoresh Karafs
Lamb and celery slowly cooked with mint, parsley and lime. Fresh, green and gently sour.
- Time2 hr
- LevelMedium
- Costabout £4.03 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the onion in 1 tablespoon oil for 10 minutes. Add the lamb and turmeric and brown for 6 minutes. Pour in the water, cover and simmer for 1 hour.
70 min - 2
Fry the parsley and mint in 1 tablespoon oil for 5 minutes until dark and aromatic. Set aside.
5 min - 3
Fry the celery in the last tablespoon of oil for 8 minutes until lightly golden.
8 min - 4
Add the herbs and celery to the lamb with the lemon juice, dried lime and salt. Simmer for 30 minutes more until the lamb is tender and the sauce is thick.
30 min - 5
Cook the rice following the pack and serve with the stew.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.