• 400g lamb leg, trimmed and cut into chunky pieces
  • vegetable oil
  • ¼ tsp ground turmeric
  • 1 onion, finely chopped
  • 2 leeks, finely chopped
  • 500ml chicken stock
  • a small bunch mint, leaves finely chopped
  • a small bunch flat-leaf parsley, finely chopped
  • a small bunch coriander, finely chopped
  • 8 sticks celery, cut into batons, plus leaves to serve
  • ½ lemon, juiced
  • a drizzle extra-virgin olive oil
  • to serve basmati rice


  • STEP 1

    The night before cooking, put the meat into a bowl with 3 tbsp of the oil, lots of seasoning and ½ of the ground turmeric. Cover and chill overnight.

  • STEP 2

    Heat 3 tbsp of oil in a casserole over a medium-high heat, then brown the lamb pieces, in batches, until golden. Remove onto a plate, turn down the heat and add the onion and leeks, with the remaining turmeric and some seasoning. Cook for 20 minutes or until soft and translucent, add the meat back in, then pour in enough stock to just cover everything. Put on a lid and simmer gently for 1 hour 30 minutes.

  • STEP 3

    Heat 2 tbsp of oil in a large frying pan, then cook all of the chopped herbs for 1-2 minutes or until they have softened slightly and turned a vibrant green. Tip out onto a plate.

  • STEP 4

    Wipe the pan clean then heat another 2 tbsp of oil until hot. Cook the celery batons for 4-5 minutes, tossing, until browned. Tip the herbs and celery into the lamb and simmer, without the lid, for 30 minutes or until the lamb is meltingly tender.

  • STEP 5

    Add the lemon juice and some seasoning, to taste, then tip into a serving dish and top with some of the celery leaves and a drizzle of extra-virgin olive oil. Serve with basmati rice.


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