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.
fatwolf55
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Ingredients
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
Method
Prep:15min ›
Cook:1hr10min ›
Extra time:30min soaking ›
Ready in:1hr55min
- 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.
- Heat the butter in a wok until melted. Saute the onions, carrots and celery for 30 seconds.
- 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.
- Turn down the heat and cover. Simmer for about 1 hour until very tender. Transfer to a bowl and serve immediately.
Ingredients
Chinese celery can be purchased in Chinese/Oriental speciality shops. If unavailable, use ordinary celery instead.
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