navarin of lamb
Navarin of lamb is a traditional French stew made with lamb or mutton and root vegetables. There are many variations to this recipe, but this is the one that I learnt in high school and have been cooking ever since. As far as stews go, this is definitely one of my favourite.
If you’ve ever wondered what the difference between a casserole and a stew is, a stew is traditionally cooked on the stove top, where a casserole is cooked in the oven. Cook this in the stew pot or crock pot or even an electric frypan.
Check this recipe to make your own bouquet garni, or just buy them at the store – they look like tea bags with herbs in them. Don’t make the mistake I did once and ask the butcher for lamb neck. That’s exactly what I got: a whole lamb’s neck. I’m not normally queasy, but this just about made me so, and it was a bugger to cut the meat off.
Ingredients
Olive oil
1 kg middle neck, shoulder or breast of lamb cut into 3cm dice (or mutton)
1 carrot, roughly cut
1 onion, diced
2 Tbsp flour
2 Tbsp tomato puree
1 litre of beef stock
1 bouquet garni
1 clove of garlic, crushed
1 onion roughly chopped
3 small potatoes, cubed
salt and pepper to taste
parsley to garnish
Method
- Heat oil in large frypan. Toss meat in the flour seasoned with salt and pepper. Brown meat in batches adding more oil as needed. Remove meat and place in stew pot.
- Fry carrot and onion in same oil until lightly browned. Add to meat.
- Add tomato puree and mix in enough stock to just cover the meat. Add bouquet garni and garlic. Bring to the boil, skim, cover and simmer for 1 hour.
- If you wish, you can now remove meat and carrot and strain sauce. I usually just leave as is though. Season to taste.
- Brown onions and add to the casserole with the potatoes.
- Simmer for another 1/2 hour or until potatoes are cooked through. Serve garnished with parsley.
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Have you read these posts?
- slow cooker lamb neck-chop stew
- easy leftover lamb stew
- traditional lamb roast
- sausage, cannellini bean and vegetable stew
- beef stir fry with lime and kekap manis
SAVE MONEY AND TIME ON THE GROCERIES
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Check out what others are saying...[...] shared this recipe before here, cooked traditionally on the stove. This time round, I left the bones in (who has time to cut up [...]