Dice the onions into small pieces, add 1 tbsp of oil to a pan and sauté onions until they become translucent. Add turmeric to the pan and stir well.
Add the meats which are cut into cubes to the pan and sauté for a couple of minutes with the onions. Then add boiling water and close the lid and let it simmer for 45 min.
In another pan add sliced celeries to a pan with 2tbsp of oil and fry them until they celery pieces become soft.
Add washed, chopped herbs to celery in the pan and fry them together for a couple of minutes.
Mix sautéed celeries, herbs to cooked meat. Add more boiled water if needed.
In par, add the rest of vegetable oil and wait until it becomes hot then and the flour. Stir fast until it becomes like a paste. Continue stirring for a very short time until you can smell the flour smell. Then add a little boiling water slowly.
Add flour combination to stew.
Optionally add tomato paste
Taste for salt and pepper and let them simmer for 20min.
At last taste for lemon juice.
Serve the Khorsht Karafs with rice or Persian Chelow.