Navarin of lamb

Name: Navarin of lamb
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon tomato paste; 2 large tomatoes, peeled, seeded and chopped; 3 cloves garlic, chopped; 1 tablespoon plain flour; 12 new potatoes; 1 tablespoon chopped fresh parsley; 2 turnips, peeled and quartered; 150 g (5 oz) shelled peas; bouquet garni; 1 large carrot, cut into 5 cm (2 inch) pieces; 40 g (1 ¼ oz) unsalted butter; 1 large onion, finely chopped; 1 kg (2 lb) lamb shoulder, boned; 80 ml (2 ¾ fl oz) oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

This traditional French lamb and potato stew has existed for over one hundred and eighty years and is said to have been named after one of the main ingredients, ‘navet’, the French word for turnip. Other vegetables may also be added to the stew if desired, as in this recipe.

Ingredients

1 kg (2 lb) lamb shoulder, boned
80 ml (2 ¾

Europe
France
Main course
Mediterranean

Method

Preheat the oven to moderately hot 200°C (400°F/Gas 6). Trim off any excess fat from the meat and cut into 2.5 cm (1 inch) cubes. Heat the oil in a frying pan and cook the lamb in batches until brown. Remove from the pan, drain off the oil, and set aside.