Back to 6 servings 1 lb beef chuck or lamb stew meat, bone-in leg or shoulder, or boneless, cut into 1 1/2 to 2 inch pieces and patted dry 5 tablespoons olive oil, divided, more as needed 2 large yellow onions, peeled and thinly sliced (about 2 cups) 2 garlic cloves, minced 1 teaspoon turmeric 1 teaspoon salt, plus more to taste 0.5 teaspoon black pepper, freshly ground 3 cups water, more as needed 1 lb celery, including leaves if you have them, cut into 1-inch pieces (about 4 cups) 3 cups fresh parsley, chopped, stems removed 0.5 cup fresh mint, chopped, or 1 tablespoon dried mint 3 dried Persian limes (limu Omani), rinsed and pierced with a knife; or 1/3 cup fresh lime juice 0.25 teaspoon ground saffron, dissolved in 3 tablespoons hot water (optional) 2 tablespoons fresh lemon or lime juice, more to taste
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1 Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Cook the onion with a pinch of salt until golden and translucent, about 8 minutes. Stir in the garlic and cook 2 to 3 minutes more, then set aside.2 Step 2: Raise the heat to high, add the remaining oil if needed, and sear the meat in a single layer until browned on all sides, about 5 minutes. Return the onions to the pot and cook until lightly golden, about 5 more minutes.3 Step 3: Stir in the turmeric, pepper and salt, then add 2 cups of the water. Bring to a boil, reduce to low, cover and simmer 30 minutes.4 Step 4: Meanwhile, heat the remaining 3 tablespoons oil in a frying pan over medium-high heat. Saute the celery until its edges are golden, about 10 minutes, cover the pan with a splatter screen to contain spatter. Add the parsley and mint and saute about 10 minutes more to drive off moisture.5 Step 5: Add the sauteed celery and herbs to the meat pot along with the dried limes or fresh lime juice and the saffron water if using. Add the remaining cup of water if the pot looks dry.6 Step 6: Cover and simmer on low for 1 hour, then uncover and continue simmering 15 to 30 minutes, stirring occasionally, until the meat is fork-tender and the celery is soft. The sauce should be thickened with a slight sheen of oil on the surface.7 Step 7: Stir in the fresh lemon or lime juice, adjust salt to taste, and serve hot.getsaucepan.com/r/5fed80b9-8aa2-5fb3-92ce-d2bd17679664
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