-2 celery bunch. Discard the tough green leaves
– 3 onions diced
– 4 cloves garlic- crushed
– 4 spring onions diced
– 1 tbsp the Spice Library caraway seeds
-1/2 tsp the Spice Library Dill seed
– 1 tbsp the Spice Library Advieh & ground cumin each
– 1 Ceylon cinnamon stick
– 1 dried gaujillo chilli optional
– 1kg lamb/ beef
– 4 cups stock
– 1-2 lemons juiced
– 2 tbsp dried Persian mint- crushed
Method;
1) fry onion until golden. Add garlic & spring onions until soft
2) add meat and brown for 5-10 mins
3) add all spices, sauté until fragrant
4) add celery and sauté for further 5 mins
5) add stock – bring to rapid boil for 10 mins and then slow cook for 2-3 hours.
6) 5 mins before turning off the heat – add lemon juice and dried mint
Serve with Persian cumin rice and yoghurt. I added some sliced potatoes at the bottom of the pot for the tahdig (crusty part of the rice)