1 large onion, chopped
3 tbsp. butter
1 lb. lean lamb, cubed
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
Salt and black pepper to taste
2-1/2 cups water
1 head of celery, chopped
1/4 cup fresh parsley, chopped
1 small bunch of fresh mint, chopped
Juice of 1 lemon
Cooked rice to serve

Fry the onion in 2 Tbsp. of the butter in a large saucepan or flameproof casserole for 3-4 minutes. Add the meat and cook for 2-3 minutes until browned, stirring frequently, then stir in the turmeric, cinnamon and salt and pepper.

Add the water and bring to a boil, then reduce the heat, cover and simmer for about 30 minutes until the meat is half cooked.

Melt the remaining butter in a frying pan and fry the celery for 8-10 minutes, until tender, stirring frequently. Add the parsley and mint and fry for another 3-4 minutes. Stir the celery and herbs together with the lemon juice into the meat and simmer, covered, for another 30 minutes until the meat is completely tender. Serve garnished with mint leaves and accompanied by rice and salad.