Agneau Navarin

Lamb Stew

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 pounds cubed lamb
  • 2 tablespoons vegetable oil
  • Chunk of butter


  1. 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.
  2. Peel onions and add. Cut carrots and turnips into chateau shapes (peel, cut in fourths and trim