Agneau Navarin

Name: Agneau Navarin
Cuisine: France
Ingredients: 1 pound green beans; 1 pound fresh peas or 1 package frozen peas; Chunk of butter; 2 tablespoons vegetable oil; 2 pounds cubed lamb; 1 teaspoon sugar; 4 cloves garlic, minced; 3 tablespoons flour; 3 cups chicken stock; 1 teaspoon salt; 24 small white boiling onions; ⅛ teaspoon thyme; 10 carrots; ⅛ teaspoon pepper; Bouquet garni; 1 tablespoon tomato paste; 6 turnips; 2 tablespoons Madeira; 6 potatoes

Lamb Stew

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 pounds cubed lamb
2 tablespoons vegetable oil
Chunk of butter

Europe
France
Main course
Mediterranean

Method

In a large skillet, brown lamb in oil and butter. Add sugar to pan and let it caramelize. Spoon off fat. Add garlic and stir in flour. Add stock, salt, pepper, tomato paste, bouquet garni, and thyme. Simmer for about 1 hour.
Peel onions and add. Cut carrots and turnips into chateau shapes (peel, cut in fourths and trim