- 400 g stewing meat (beef or lamb), cut into 1 1/2-inch pieces
- 10-12 celery ribs, cut into 1 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 bunch coriander (about 50 g), finely chopped
- 3 cup fresh parsley, finely chopped
- 1/2 cup finely chopped fresh mint or 2 tablespoons dried mint
- 2 tablespoons crushed tomatoes
- 1 teaspoon turmeric powder
- vegetable oil
- 3 tablespoons lemon juice (add more or less, depends on your taste)
- salt & pepper to taste
Heat 4 tablespoons oil in a non-stick frying pan over medium heat. Add the celery, parsley, coriander and mint, and sauté for 5 minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add the chopped onions and sauté until lightly golden.
Increase heat to medium-high; add the meat and cook until brown on all sides.
Add the turmeric powder and crushed tomatoes; mix well.
Add 3 cups hot water. Cover the pot and bring to a boil. Reduce heat to medium and simmer covered for 30 minutes.
Add the celery-herbs mixture, salt and pepper.
Cook covered over medium heat until meat and celery are tender, about 2 hours. Add more water during cooking, if necessary.
Add lemon juice and cook for 10 more minutes. Adjust seasonings. Serve with <a href="https://www.cookingandcooking.com/recipe.php?recname=Persian-Rice"\" class="linkInLine" target="_blank">Persian Rice</a>.