Stewed Lamb with Chinese Celery

    1 hour 55 min

    Chinese celery is more fragrant than ordinary celery. It complements the lamb flavour extremely well. Serve with freshly cooked rice, if desired.

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    Serves: 4 

    • 300g skinless and boneless lamb leg meat, cut into 3cm chunks
    • 25g butter
    • 50g diced onion
    • 50g sliced carrots
    • 250g Chinese celery, discard leaves and cut into 4cm lengths
    • 2 bay leaves
    • 2 teaspoons salt
    • 1/2 teaspoon ground pepper

    Prep:15min  ›  Cook:1hr10min  ›  Extra time:30min soaking  ›  Ready in:1hr55min 

    1. Soak lamb in cold water for 30 minutes, remove and drain. Blanch the lamb in boiling water for a few minutes, remove, rinse and drain.
    2. Heat the butter in a wok until melted. Saute the onions, carrots and celery for 30 seconds.
    3. Add the lamb, bay leaves, salt, pepper and enough water to cover the contents. Bring to the boil and skim off any scum that forms.
    4. Turn down the heat and cover. Simmer for about 1 hour until very tender. Transfer to a bowl and serve immediately.


    Chinese celery can be purchased in Chinese/Oriental speciality shops. If unavailable, use ordinary celery instead.

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