Khoresh karafs

Method

Heat oil in a large heavy-bottomed pot and brown the diced meat on all sides, then remove and set aside. In the same pot, fry the sliced onions until golden, then stir in the tomato puree, turmeric, salt and pepper. Return the meat to the pot and add the water and dried limes, bringing to a simmer. Cover and cook for 45 minutes until the meat is nearly tender. Add the celery batons and continue cooking covered for another 20 minutes until both meat and celery are tender. The sauce should be reduced and concentrated. Taste and adjust seasoning as needed. Serve hot with steamed basmati rice.