Khoresht Karafs

1 lbs Ground Beef, 15% fat or so
2 large Bunches Celery or 3 small bunches of celery, chopped and cleaned
1 Medium Onion, chopped
1 to 4 dried lemons (limoo amAnee, should be able to get at any world store)
(start with one)
3 to 5 fresh mint leaves (optional)
few springs of parsley (optional)
salt
pepper
cinnamon
cooking oil/butter

1. In a fry pan add 1 TB of oil or butter and the onion and brown the onion.
2. Throw in the ground beef
3. Add a little cinnamon to the beef. The trick is you want to smell it while
it's cooking, but when it's done not to be able to. Don't go heavy on it. Too
much will ruin it. Start with maybe 1 teaspoon
4. cook it till it's all nice a brown, break it
up into small chunks, sorta like taco meat only slightly bigger.
5. add about 2 cups of water to the pan and turn the heat to medium to medium
low, you just want this to simmer.
6. Take the dried lemon(s) and smash it down to crumbs. Throw it into the pot
and mix well. This adds a nice flavor to the 'broth'
7. add the mint and parsley (optional)
8. simmer for about 15 to 20 min and check it
The trick here is to get the celery soft but not mushy. it may take another 20
min or so, but check every 5 to 10 or so. it turns fast when it does.

When it's done, taste the 'broth'. it shouldn't be thick or thin, just a nice
little bunch of good tasting liquid.

If it's too sour, add 2 spoons of sugar to it and taste again, and so on

If it's too sweet, next time use more of the dried lemons and this time add
say, 2 table spoons of lemon juice and mix and taste again.

Serve over rice, the rice soaks up some of the good tasting broth, yum yum.