Summary

Ingredients

• 250 g boneless lamb
• 2 small onions, chopped
• 1 teaspoon turmeric
• 1 pinch saffron
• 2 tablespoon lime juice (alternatively lemon juice)
• 1 stick (s) celery
• 3 tablespoon peppermint, dried
• 3 tablespoon parsley, dried
• 2 tablespoon oil for frying
• 1 tablespoon cornstarch (potato starch)
• Salt and pepper to taste

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Instructions

1. Dissolve the saffron in a little hot water and set aside.
2. Finely chop the onion, cut the lamb into cubes and fry in hot oil with the turmeric. Then add parsley and peppermint and roast well, but be careful not to burn the herbs. Deglaze with water and simmer on a low heat.
3. Cut the celery into pieces of 5cm (in Iran it is common to first roast them and then add them at the end when the meat is cooked. But I don`t roast them and it tastes just as good). Add the celery pieces to the cooked meat and cook until they are still bite.
4. Add the lime juice and saffron to the stew and season with salt and pepper.
5. Mix the potato starch in cold water and use it to bind the stew.
6. If the liquid looks translucent, turn off the heat immediately and serve the stew.