2 medium sized onions
250g Diced shoulder of lamb
350g Celery sticks
5 tblsp oil (vegetable oil)
1 tsp tumeric powder
1/2 tsp ground black pepper
1/2 a bunch of mint leaves (washed)
1/2 bunch of parsley leaves (washed)
2 tblsp lemon or 1 whole dry lime
Chop 1 whole onion.
Pour 5 tblsp of oil in a cooking pot and fry the chopped onions.
Fry until golden brown.
Add the tumeric.
Add the diced lamb pieces.
Fry the tumeric and lamb in the onions on a medium heat.
Add the salt and ground black pepper and give it quick fry. Reduce the heat and cover.
Wash the mint and the parsley. Place in a blender. Add 1 cup of cold water and blend until smooth.
Pour the mint and parsley blend to the lamb.
Stir well and cover the top.
At this point you can either wash a dry lime (as show in the picture below) or juice a lemon and add 2 tblsp of lemon juice to the lamb.
I’ve added dry lime here.
Add 4 cups of cold water to the lamb. Cover the top and raise the heat back to medium.
Wash the celery and chop into roughly 1 inch pieces.
In a separate pan fry 1 chopped onion until golden brown.
Add 1 tsp tumeric, 1 tsp salt and 1/4 tsp ground black pepper.
Add the chopped celery to the fried onions and fry for 2 minutes.
Pour the fried celery in with the lamb and mix gently.
Cover the top and keep on medium heat for 10 minutes.
Reduce the heat to low and allow the stew to cook for 45 minutes or until the stew has reduced to 2 cups water and the lamb is cooked through.
This is a lovely stew and truly brings out the flavour of celery without overwhelming the dish.