Etli Kereviz (Lamb and Celeriac Stew with Orange and Dill)
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Ingredients
- 400 g diced lamb shoulder
- 400 g celeriac, peeled and diced
- 2 carrots, sliced
- 1 onion, finely chopped
- 150 ml orange juice
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 20.1 g
- Carbohydrate
- 17.6 g
- of which sugars
- 9.4 g
- Fat
- 26.4 g
- of which saturates
- 9.6 g
- Fibre
- 3.6 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and carrots and cook for 6 minutes until softened.
- 3
Pour in the lamb stock and orange juice, cover and simmer for 1 hour until the lamb is nearly tender.
- 4
Add the celeriac and simmer, uncovered, for 15-18 minutes until tender.
- 5
Stir in the fresh dill and season with salt and black pepper before serving.
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