|2 tbsp • rapeseed oil|
|1 kg • lamb shoulder, trimmed and cut into 2.5cm chunks|
|2 each • onions, peeled and roughly chopped|
|3 • celery stalks, trimmed and sliced|
Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.