In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes.

Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste.

Then add 2-3 cups of water, bring to a boil, reduce the heat to medium-low, cover and cook.

In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes.

Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked.

Add the lime juice toward the end of cooking.