Khoresht-e Karafts (Celery Stew)

3/4 lb. parsley
1/4 lb. mint
2 bunches celery, large
1 lb. boneless beef, 2″ cubes
1/2 cup lemon juice
1 large onion, chopped
2 teaspoons tumeric
salt, black pepper

Clean parsley and mint by removing the leaves from the stems.  Wash well and drain.  Clean celery, wash and drain.  Cut the top leafy part of the stem the stalk and put it with the parsley and mint.  Slice the celery stalk diagonally into 1″ pieces.  Chop the parsley, mint and celery tops very fine and them saute lightly.

In a large pot add the meat, onions and turmeric and brown.  Add 4 cups of water, 1/2 cup lemon juice and bring to a boil.  Cover the pot, lower the fire to medium and simmer for 1 hour.  Add the fried vegetables and the celery and continue to simmer covered until the meat is tender.  Add salt and pepper to taste and cook a 1/2 hour longer.  Serve with chello or kateh.  (Serves 8 – 10)

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