Servings: 5 people
Calories: 274kcal
Equipment
- Dutch oven
- stirrer
Ingredients
- 1 lb lamb stew meat
- 4 Persian dried limes
- 7-8 celery stalks chopped into ½ inch pieces
- 1 cup fresh mint
- 1 large yellow onion
- 1 ½ cups fresh parsley
- 4 tbsp olive oil
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp salt
- 4 cups water
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sauté the onion for 5 minutes until it becomes translucent and tender. Then add in the lamb stew meat and cook for 8-10 minutes, stirring occasionally, until it begins to brown.
- Next, stir in the celery stalks, mint, parsley, dried limes, turmeric, black pepper, and salt. Pour in the water and bring the stew to a gentle boil.
- Let the stew simmer for 1 hour or until the lamb is cooked through and tender.
- Complete the dish by serving it with steamed white basmati rice and enjoy!
Video
Notes
- If you’re looking to add more depth of flavor, try adding a pinch of saffron to the stew.
- Adjust the seasoning according to your taste preferences. You can add more salt and black pepper if needed.
- For extra crunchy celery, fry it in a separate pan with some olive oil before adding it to the stew.
- For an extra kick, add some dried chili peppers when sautéing the onion.
- To make the stew spicier, add a pinch of cayenne pepper when cooking the stew.
- If you’re short on time, try using pre-cut celery stalks to save time when preparing this dish.
Nutrition
Calories: 274kcal
Tried this recipe?Let us know how it was!