Lamb with celery
3 servings
120 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
1
Cut the prepared lamb into pieces and fry in oil until semi-cooked.
- Lamb: 150 g
- Clarified butter (ghee): 10 g
2
Fry finely chopped onion in oil.
- Onion: 50 g
- Clarified butter (ghee): 10 g
3
Sort, wash, and cut the celery into thin strips lengthwise.
- Celery: to taste
4
Place the roasted pieces of lamb in a deep pot, add fried onions, celery, salt, pepper, cilantro and pour hot water to cover the ingredients.
- Lamb: 150 g
- Onion: 50 g
- Celery: to taste
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: to taste
5
Tightly close the pot with a lid and simmer the meat until cooked.
6
To prepare the sauce, mix the egg yolks with butter and add the juice that formed while stewing the lamb.
- Chicken egg: 0.5 piece
- Butter: 20 g
- Lamb: 150 g
7
After that, put it on the fire and, stirring continuously, bring the mixture to a boil, pour in the lemon juice, mix and remove from heat.
- Lemon: 15 g
8
Serve the lamb drizzled with gravy.
9
Garnish with celery sprigs.
- Celery: to taste
