Persian Lamb and Celery Stew (Khoresht-e Karafs)

We got hold of some locally raised mutton the other week, and the first thing I made was this, so delicious. I love Persian food, and this recipe is just wonderful, so subtle and warming. It should be served with barberry rice, (zereshk polo), but we had it with plain rice, because I didn’t know at the time. 

The recipe is from Maryam Sinaiee’s book, Nightingales and Roses. All of the recipes I have tried from this book have been easy to follow, and delicious. She also writes a food blog called The Persian Fusion, which has a good gluten-free section as well. 

INGREDIENTS:

  • 1 large head of cellery
  • 100g flat-leaf parsley
  • 80g mint leaves
  • 6 tbsp vegetable oil
  • 2 onions, finely chopped
  • 500g lamb or mutton, cut into chunks (preferably lamb neck fillet or lean shoulder, but I had a bit of leg)
  • 1 tsp turmeric
  • 1 tbsp plain foulr
  • 1/2 tsp salt
  • juice of half a lemon
  • black pepper

METHOD:

  • Heat 2 tbsp oil in a heavy casserole dish, and fry the onions over a moderate heat, until they start to brown
  • Add the lamb/mutton and the turmeric, and fry until lightly browed on all sides. 
  • Pour over boiling water, to cover the meat by a couple of centimetres. Bring to the boil, and then lower the heat so that the lamb/mutton can cook for the next hour. 
  • Next up, prepare the herbs. Remove any tough-looking stems from the mint and parsley, and add any leaves from the celery. Put them in a food processor, or slice finely. This makes quite a mound of chopped herbs. 
  • While the lamb continues to cook, cut the celery stalks into 2 centimetre pieces. Heat 2 tbsp oil in a frying pan over a medium heat, and add the celery along with 2 tbsp water, and cover. The celery should cook for about half an hour, until almost soft and beginning to brown at the edges. 
  • Once the meat has been cooking for an hour, add the cooked celery pieces with all their juices. 
  • In the frying pan, heat another 2 tbsp oil, and add the herbs and flour, stir and cook for 4-5 minutes, making sure that the herbs don’t burn. Add the cooked herbs to the stew. 
  • Bring the stew back to the boil and cook for another hour (possibly an hour and a half) – the meat should be really tender and the sauce should be thickened. 
  • Add the lemon juice, salt and pepper to taste, cook for a further five minutes. 

Serve with rice; I will test out the Zereshk Polo recipe soon. 

Celeriac and celery soup

This has its roots in Delia Smith’s vegetarian cook book. Some of the recipes have lasted with me, and it is a book I dip back to regularly. It is a good way to use all of the celery that gets left from other recipes that only use one or two stalks. 

INGREDIENTS:

  • 450g approx of celery stalks
  • 550g approx of celeriac, peeled and chopped
  • 1 onion, peeled
  • 1.5 litres of marigold stock
  • 3 bayleaves
  • salt and pepper
  • creme fraiche or greek yoghurt, chopped herbs to serve. 

METHOD:

  • Preheat the oven to 140C gas mark 1
  • Use a peeler or sharp knife to remove any stringy sections from the outside of the celery stalks. Cut into large chunks.
  • Peel and chop the celeriac, and cut the onion into large wedges.
  • Put all of the ingredients into a large casserole dish with the stock, bayleaves, salt and pepper. Bring it to a simmer on the hob, cover, and transfer to the oven. 
  • Leave to cook in the oven for three hours. 
  • Remove the bayleaves, and blend using a soup wand, 
  • Serve with a swirl of creme fraiche, and chopped herbs. Parsley or chopped celery leaves work well, so do chive flowers, the colour contrast is so beautiful. 

 

Quick-braised celery

I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.

INGREDIENTS:

  • 1 head of celery, trimmed and cut into 5cm batons
  • 25g butter
  • 75g carrots, cut to match the bits of celery
  • 1/2 large onion, finely sliced
  • 200ml marigold stock
  • Salt, pepper, chopped parsley

METHOD:

  • Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
  • Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
  • Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
  • Take the lid off and boil the juices down to a reduced and thickish stock.
  • Serve with the juices poured over the celery and garnished with chopped parsley

I served this with Roman Beef Stew.