Stew with celery and mint

Ingredients for people 4

• 400 g of veal walker (or other meat as long as it is tender and lean)
• 2 white and tender celery hearts
• 2 medium onions
• Fresh lime or lemon juice
• 1 sugar spoon
• 200 g of fresh parsley
• 3-4 spoons of dried mint or 100 g of fresh mint
• 4-5 tablespoons of olive oil
• Salt
• Pepper
• 1 teaspoon of turmeric
• 3 or 4 dehydrated Oman lemons (limu ammoni) pierced with the prongs of a fork, or the juice of 2 lemons
• 1 teaspoon of powdered saffron pistils and dissolved in 2 tablespoons of hot water

Preparation

Fry the finely chopped onions in oil, add the turmeric and the meat cut into chunks. Stir until the meat completely changes color. Pour 2-3 glasses of water and cook with the lid on and low heat for 30 '. In the meantime, wash and cut the celery and a little of its more tender leaves into pieces of about 3 cm. Place it in a pan with a few tablespoons of oil and brown it until golden on all sides, add the finely chopped parsley and mint. Sauté them for 5-7 ', then add the celery and herbs to the meat, season with salt and pepper, add more water if necessary and let it simmer slowly over low heat and with the lid on for another 60' about. Towards the end of cooking, when the celery is also well cooked, but not unmade, and all the ingredients are well flavored, add the dehydrated lemons or lemon juice, and the sugar (which contrasts the acidity). Serve the dish with steamed white rice.