Helpful kitchen supplies for this recipe:

  • Instant Pot/pressure cooker
  • Pink Himalayan salt and black pepper to taste
  • Cooked white rice (We prefer the basmati variety.) for 5 servings, warmed

Cook’s note: Don’t have an Instant Pot/pressure cooker? No sweat! You can also cook this in a Dutch oven or large pot (with lid); just follow all of the sauté instructions, add the remainder of the ingredients and bring to a boil. Reduce heat to medium low and cook covered for 45 minutes.

Ingredients:

Makes apprx. 5 servings

  • 4 tablespoons grapeseed oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb. beef stew meat (You can use lamb or goat, as well.)
  • 2 teaspoons turmeric
  • 6 dried Persian limes (such as these)
  • 1 head of celery cut into 1 inch pieces
  • 2 cups fresh parsley, chopped
  • 1 cup fresh mint, chopped
  • 4 cups of chicken bone broth
  • Cooked white rice (preferably basmati)

Method:

  • In a pressure cooker on sauté mode, add grapeseed oil.
  • Sauté onions, garlic and beef until the onions are translucent and the beef is seared on all sides (but not fully cooked).
  • Add the turmeric to the meat and season to taste with salt and pepper.
  • Take off sauté mode.
  • Give the dried limes a little crush (to fully release flavor). Add them and the remaining ingredients to the pot.
  • Cook on high pressure for 25 minutes and then manual release.
  • Serve with warm rice and enjoy!