In a medium size pot, on high heat, add 50g of vegetable oil and celery; sauté until the celery has lightly browned—place in a bowl and set aside.
In the same pot, on high heat, add the parsley and sauté for 5-7 minutes; once the liquid has evaporated, add 50g vegetable oil and fry for 10 minutes. Turn off the heat and add dry mint. Mix the cooked herbs with the cooked celery, stir the ingredients together and keep to the side.
Using the same pot, on medium-high heat, sauté onion with 225g vegetable oil until translucent. Add turmeric and black pepper, lower the heat, and simmer for about 5 minutes. Add meat and fry for 7 minutes; it is essential not to stir the meat over as this will make it tough. Add 1 litre of boiling water, cover the pot and allow the meat to cook for 1 hour—season with salt.
Add the sautéed vegetables, stir the ingredients together, and leave to simmer for an additional hour. Adjust the salt, add lemon juice and leave to simmer for additional 10 minutes.