Khoresh Karafs (Persian Celery Stew)

Sear the Onions and Lamb
1 Heat 2 tablespoons olive oil in a wide Dutch oven over medium-high heat until shimmering. Add sliced onions and sauté until translucent, about [timer minutes=5]5 minutes[/timer]. Push onions to the side or transfer to a plate.
4 Add more oil if needed. Increase heat to high. Arrange lamb pieces in a single layer and sear on all sides until golden brown, about [timer minutes=5]5 minutes[/timer].
5 Return onions to the pot if removed and continue sautéing until lightly golden and crisp, about [timer minutes=5]5 more minutes[/timer].
Tip: Add a pinch of salt halfway through cooking the onions to help them caramelize.
Simmer the Stew Base
7 Stir in turmeric, black pepper, and salt. Add 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer for [timer minutes=30]30 minutes[/timer].
Prepare Celery and Herbs
10 While the meat simmers, heat remaining olive oil in a large skillet over medium-high heat. Add chopped celery and sauté until edges are golden, about [timer minutes=10]10 minutes[/timer]. 
25 Add parsley and mint; continue sautéing until herbs are fragrant and lightly caramelized, about [timer minutes=10]10 more minutes[/timer].
Combine and Simmer
14 Add the sautéed celery and herbs to the Dutch oven. Add dried limes (or lime juice) and saffron water (if using). Stir to combine.
16 Simmer uncovered over low heat for [timer minutes=75]1¼ to 1½ hours[/timer], stirring occasionally, until meat is tender, falls off the bone and celery is soft.
Note: Cooking time may vary based on meat type. The sauce should reduce and thicken, with a slight sheen of oil on the surface.
Finish and Serve
18 Taste and adjust salt, lime juice, or spices as needed. Serve hot with Persian saffron rice and crispy tahdig.