Saed News: Celery stew is one of the most delicious stews, and it is made in various ways in different regions. This stew can be prepared with lamb, beef, chicken, or even without any meat.
According to the culinary service of Saad News, traditional celery stew is made with lamb, and if you follow the cooking tips, it becomes really delicious. In this article, we will teach you how to make celery stew along with the cooking tips. Stay with us until the end.
300g lamb
400g celery
1 cup red beans or chickpeas
1 large onion
3 cloves garlic
1/2 tablespoon tomato paste
3 tablespoons sour grape juice
Oil as needed
Salt, pepper, turmeric to taste
Step 1:
Rinse and soak the red beans or chickpeas overnight. Change the water once or twice during this time to reduce the bloating and make them cook faster.
Step 2:
For a thick and flavorful stew, peel and grate the onion. Add some oil to a pot and sauté the onion until golden. Then add the lamb, cut into stew-sized pieces, and sauté until it changes color.
Step 3:
Add black pepper and turmeric, and sauté for another 30 seconds. Then add crushed garlic and tomato paste, sautéing for a bit longer. Drain the beans and add them to the pot. Add 3 cups of warm or boiling water, and once it boils, reduce the heat to a simmer until the meat and beans are cooked.
Step 4:
One hour after cooking the meat and beans, sauté the celery (cut into 2 cm pieces) with some oil. Chop the celery leaves and add them as well. After sautéing for 3-4 minutes, add it to the stew.
Step 5:
After cooking the meat and celery for an hour, add sour grape juice and adjust the salt. Once the stew has thickened, serve it in a dish with saffron rice. Enjoy!
Using lamb makes the stew tastier and more gelatinous.
Grating the onion contributes to a thicker stew.
Chopping the celery leaves and adding them helps make the stew gelatinous.
Cooking the stew for a long time (without overcooking the meat and celery) enhances its flavor.
You can make celery stew without beans, but adding beans makes it more gelatinous.
