Preparation time is 15minutes
Cook time is 2hours 25minutes
Total time is 2hours 40minutes
Serve is for 4 people
Estimated cost per serve is 15.08 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 8 celery sticks, chopped into 1 inch pieces
- 1 bunch mint, fresh, finely chopped
- 1 bunch parsley, fresh, finely chopped
- 1 bunch coriander, fresh, finely chopped
- 1 large onion, peeled and diced
- 450grams lamb leg, cut into chunks
- 1/4teaspoons turmeric powder, fresh, finely chopped
- 1/2 medium lemon, juiced
- 2 cups chicken stock, hot, made with 1 stock cube
- 1/2teaspoons cracked black pepper
Description
This slow cooked lamb and celery stew is packed with fresh herbs for vibrant flavour.
Method
Step 1 of 4
Heat half of the oil in a large, deep pan on medium high heat and cook the lamb with turmeric and black pepper, working in batches to seal and brown on all sides. Remove with a slotted spoon and add a drizzle of oil and the onions. Cook for 20 minutes, stirring.
Step 2 of 4
Add the lamb back into the pan, pour over the stock, bring to the boil and reduce the heat. Simmer for 1.5 hours with the lid on.
Step 3 of 4
Heat the rest of the oil in a large frying pan and cook the chopped herbs for 1-2 minutes until fragrant. Tip into a bowl, add the celery to the pan and cook for 4-5 minutes. Add the herbs and celery to the lamb, cover and cook for 30 minutes.
Step 4 of 4
Stir in the lemon juice and serve with rice, if desired.
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