Ingredients for 6 servings:
1. 1 lb lamb, cut into chunks
2. 1 head celery, cut into 2 inch pieces
3. 1 onion, diced
4. 4 garlic cloves, minced
5. 1 bunch green onion, chopped
6. 2 bunches mint, chopped
7. 1 bunch parsley, chopped
8. 3 dried persian lemons (can be found at most Middle Eastern markets)
9. 3 cups water
10. 2 cups water
11. 2 teaspoons you can use vegetables or 2 teaspoons chicken bouillon
12. 1/2 teaspoon turmeric
13. 5 tablespoons olive oil
14. salt and pepper

Directions:
1. In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
2. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
3. Prick the Persian lemons with a fork and add them to the pot.
4. Add three cups of water to your pot. Cover and cook over medium heat for one hour.
5. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
6. After the hour of cooking in the dutch oven or pot, add the celery to it.
7. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
8. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
9. Serve with basmati rice.