4 Tbsp cooking oil
1 medium onion, peeled and
finely diced
300 g (10 oz) lamb or beef, cut into
small cubes
400 g (131/2 oz) celery, cut into
2-cm (1-in) pieces
1 Tbsp ground dried lime, or juice
from 2 limes
Salt to taste
Herbs
200 g (7 oz) fresh mint leaves
200 g (7 oz) Chinese celery
Heat 2 Tbsp oil in a pot and fry onion over medium-low heat until
translucent and lightly browned.
Add meat and fry for a few minutes or until it changes colour.
Add 1.5 litres (48 fl oz / 6 cups) water and simmer for 1 hour or until liquid
is reduced to about 500 ml (16 fl oz / 2 cups) and meat is tender.
Meanwhile, wash and drain herbs, then finely chop them together.
Heat remaining oil in a pan. Lightly fry celery and chopped herbs until
softened and aromatic.
When meat is tender, add fried celery and herbs, ground dried lime or lime
juice and salt.
Reduce heat to low and simmer for 30 minutes or until gravy is thickened.
Add seasoning to taste if necessary. Serve with plain rice (see pg 82).
When onion is translucent and
lightly browned, add meat pieces
and continue to fry until they
change colour before adding water.
Cut celery into 2-cm (1-in) pieces,
then wash and drain well. It
is not necessary to discard the
leafy tops.
Ground dried lime has a distinct
and inimitable flavour, but if
unavailable, fresh lime juice is an
acceptable substitute.
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