Khoresh Karafs (Celery & Lamb Stew)

Step 1

Pat the lamb chunks dry with paper towels by pressing and rubbing them against the meat; this helps the meat brown better and cook evenly.

Step 2

Cut the celery stalks crosswise into 2-inch lengths so they cook evenly and are easy to eat with a spoon later.

Step 3

Dice the onion by slicing it lengthwise from root to tip into thin strips, then turning it and slicing crosswise into 1/4-inch pieces the size of lentils.

Step 4

Pierce each dried lime twice with the tip of a knife to let the flavor escape into the stew during cooking.

Step 5

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until the oil shimmers and slides quickly when you tilt the pan.

Step 6

Add the lamb chunks in a single layer and cook without stirring for 4 minutes until the bottom surface turns golden-brown the color of caramelized honey.

Step 7

Stir the lamb and flip each piece over, then cook untouched for 3 more minutes until the new bottom side turns the same golden-brown color.

Step 8

Transfer the lamb to a clean bowl by tilting the pot and using a slotted spoon to lift each piece, leaving the browned bits in the pot.

Step 9

Add the diced onion to the same pot and stir continuously for 2 minutes until the onion turns translucent and softens, scraping the bottom to loosen the browned bits.

Step 10

Stir the turmeric into the onions for 30 seconds until the spice smells strongly fragrant and coats all the onion pieces.

Step 11

Add the tomato paste and stir it into the onions and turmeric for 1 minute until the paste is evenly distributed and smells concentrated.

Step 12

Pour in 4 cups of water, scraping the bottom of the pot with a wooden spoon to release all the stuck-on browned bits and stir them into the liquid.

Step 13

Return the browned lamb to the pot and stir, then add the drained soaked kidney beans and the pierced dried limes.

Step 14

Bring the stew to a boil over medium-high heat, watching for large bubbles breaking the surface continuously, then immediately reduce the heat to low.

Step 15

Cover the pot with its lid and simmer for 45 minutes, until the lamb is fork-tender (a fork should pierce the largest piece with light pressure) and the beans are soft.

Step 16

Add the celery pieces to the pot, stir gently, cover again, and simmer for 15 more minutes until the celery is tender but not mushy.

Step 17

Taste the stew and add salt and black pepper to your preference, stirring gently to distribute the seasonings evenly.

Step 18

Ladle the stew into shallow bowls, ensuring each bowl gets lamb, beans, celery, and broth, and serve immediately with white rice on the side.