Cypriot Recipes
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 is a staple in many soups, such as chicken noodle soup.
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Ingredients
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
salt, pepper
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.
Source: moa.gov.cy