Photograph of the finished Khoresht karafs

Middle East · Cần tây om thịt cừu Khoresht karafs

Khoresht karafs

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.2 kg
  • Photograph of Celery Celery 1.4 kg
  • Photograph of Parsley Parsley 160 g
  • Photograph of Mint leaves Mint leaves 100 g
  • Photograph of Onion Onion 2.4
  • Photograph of Dried limes Dried limes 8
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Oil Oil 240 ml
  • Photograph of Lime Lime 4
  • Photograph of Salt Salt 24 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté chopped parsley and mint leaves in oil for 8 minutes until the vegetables darken and become fragrant.
  2. 2 Sautéing the herbs separately beforehand is a mandatory step in all khoresht; fresh herbs are added to the pot for their pungent flavor.
  3. 3 Cut the celery into 4 cm pieces and stir-fry them separately for 6 minutes until they are slightly wilted but still crispy.
  4. 4 Sauté the onions with turmeric, then add the lamb and fry for 8 minutes.
  5. 5 Add enough water to cover the ingredients and add the dried lemon slices, then simmer for 70 minutes.
  6. 6 Add the sautéed celery and herbs and simmer for the last 20 minutes, then squeeze in some lemon juice when turning off the heat.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: cook under high pressure for 25 minutes, then release the pressure naturally, and then add the celery and cook with the lid open for 15 minutes.

Start cooking