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Navarin (Lamb Stew) French recipe

 

The name potentially comes from the word for turnip, navet, used in this stew. Le navarin d'agneau (lamb) can be cooked at Easter in France. Ideally this lamb stew recipe is made with spring vegetables which usually appear on the market in France in late March in time for Easter.

Ingredients:

  • 1 kg lamb shoulder meat
  • 2 tablespoons cooking oil
  • 1 tablespoon plain flour
  • 1 tablespoon sugar
  • 5 button onions (or 1 onion cut in eighths to make slivers)
  • 1 garlic clove
  • bouquet garni (or 1 teaspoon mixed dried herbs)
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 1 cup dry white wine and 2 tomatoes diced + water (or 500 ml brown stock)
  • 2 tablespoons butter
  • 15 baby carrots (or 4 carrots chopped)
  • 7 baby turnips (or 3 medium turnips chopped)
  •  6 baby potatoes (or 2-3 potatoes sliced)
  • 1 cup peas (can also add green beans at end if desired)

Instructions:

  • Cut the lamb into chunks.
  • In a large pot, heat the oil on medium heat.
  • Add the pieces of lamb and brown them on all sides.
  • Remove the lamb from the pot and drain off all but one tablespoon of the cooking liquid.
  • Return the lamb to the pot on medium heat and add onion.
  • Sprinkle with the sugar and stir to coat.
  • Sprinkle with the flour and stir again.
  • Cook, stirring, for three minutes.
  • Add the wine and tomatoes (or stock), crushed garlic, bouquet garni, nutmeg, salt and pepper.
  • Add enough water (if not using stock) to just cover the lamb and bring to a low boil.
  • Cover the pot and put on low heat to simmer for one hour.
  • Meanwhile, melt the butter in a large skillet on medium heat and add all vegetables, not peas.
  • Cook, stirring occasionally for 10 minutes, then remove from heat.
  • After the lamb has simmered for one hour, stir in the cooked vegetables and peas.
  • Simmer for another 15 to 20 minutes.

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