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Ingredients:
4 pieces of medium celery
500 g lamb cubed meat
1 medium onion
1 medium carrot
2 medium-sized green green peppers
1 medium-sized potato
2 cups of hot broth (prepared with 1 meat broth tablet)
1/4 bunch chopped parsley
2 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper red pepper flakes
1/2 cup diced tomatoes
1 tablespoon of pepper paste
1 1/2 cups sunflower oil
Preparation:
Chop the onion, cut the green pepper in half and chop finely. Cut the potato and carrot into dice-sized pieces. Cut the celery, which you have soaked in plenty of lemon water, in half to remove the peels and prevent it from darkening. Remove the soft center and chop them into pieces large enough to match the carrots and potatoes. Pour 1/5 of the sunflower oil you will use for frying into a wide-based pot. Heat the rest of the oil in a small saucepan to brown the potatoes, chopped celery centers and carrots. To prepare the filling, fry the onion in another 1/5 of the sunflower oil. Add the whole garlic cloves and green chili peppers and stir to release the aroma. Add the lamb cubes and continue roasting. Add the pepper paste, chopped tomatoes and continue to roast until the water is absorbed. Add black pepper, salt, red pepper flakes and mix. Add the hot broth to the filling and continue cooking for about 10 minutes, then add the parsley and stir. Add the potato, carrot and celery pieces to the meat and turn off the heat after mixing. Place the celery in a baking dish, removing the middle parts. Fill with the prepared filling. Pour the remaining juice from the sauce into the baking dish. Bake the celery in a preheated 180 degree oven for 35 minutes and serve hot.
Bon Appetit!