Khoresht Karafs (persian Celery)

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Lamb, Meats, Vegetables	1	Servings

INGREDIENTS

1	lb	Lamb, cut in chunks use
1 1/2		Onion, cut into small chunk
1		Celery heart, or small
		bunch of ce
2	c	Goormeh sabzi, dried veg
		crushed
2 1/4		Lemons, juiced depends on
		how sour you wa
		Salt
1/2	t	Cinnamon
1	t	Tomato puree
		Turmeric

INSTRUCTIONS

Recipe by: jrtrint@PacBell.COM Soak goormeh sabzi in water.Saute  onion
in oil with turmeric added (just sp lamb and brown. Add water  and
simmer till tender. Drain goormeh sabzi then saute in pan with  celery
leaves (use butter and/or oil). Add celery and goormeh sabzi  to meat,
lemon juice, salt (to taste), cinnamon and tomato puree.  Simmer till
celery and meat is done.  Serve with hot rice (prefer basmati)  Goormeh
Sabzi can be found in Persian or Middle Eastern stores, it is  a dried
vegetable combination with herbs.

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