Lamb or Pork with Potatoes, Onions and Celery
Celery is used around the world as a vegetable for the crisp petiole (leaf stalk). The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb.
Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots, or using dried leaves. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.
Celery is a staple in many soups, such as chicken noodle soup.
1 cup corn oil
1/2 kg small, dried, whole onions
1 1/2 kg potatoes
1 1/2 kg lamb or pork from the neck or chops cut into small pieces
3/4 cup lemon juice
1 1/2 cups roughly chopped celery leaves
4-5 cups lukewarm water
– Sauté in hot oil the whole onions until golden brown and place in a plate.
– Sauté the potatoes until golden brown and place in a plate.
– Fry the meat well and add lemon juice.
– Add the celery leaves.
– Stir well, and add salt, pepper and warm water.
– Cook the meat for about half an hour and add the sautéd potatoes and onions.
– Cover and cook until the sauce is thick.
– Serve with vegetables, lettuce, rocket and coriander leaves.