Put the celery in a pot with water, boil for a couple of minutes and strain.

Sauté the meat in the oil, cut in medium sized pieces.

Add the onions, some water 5 minutes later and leave the meat to cook for about 3 quarters of an hour.

Add the celery to the pot together with the salt and pepper and continue cooking over low heat.

Don't stir the food with a ladle but just shake the pot so that the meat doesn't stick.

When there is just the oil left, add the lemon and the food is ready.