Lamb navarin

Name: Lamb navarin
Yield: Feeds four to six
Cuisine: France
Ingredients: 1 onion, finely chopped; 2 cups chicken broth or water; 200 g (7 oz) green beans, blanched; salt and pepper; 1 bay leaf; 2 tbsp finely chopped parsley; 2 tbsp light olive oil; 2 cloves garlic, crushed; sprigs of thyme; 8 small pickling onions; 2 celery stalks, finely chopped; 8 small potatoes, peeled; 2 parsnips, peeled and cut into short lengths; 4 carrots, peeled and cut into short lengths; 400 g (14 oz) tomatoes or 4 tomatoes, peeled and seeded; 1 tbsp plain flour; 3 tbsp light olive oil; 1 kg to 1.5 kg (2 lb to 3 lb) lamb shoulder or leg, boned and cut into cubes

Preparation info

Feeds
four to six

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Traditionally cooked in Paris and its surrounding countryside to herald the arrival of spring, a navarin of lamb is a good old-fashioned stew, made with plenty of onions, carrots and parsnips. Serve with creamy mash and fresh herbs.

Ingredients

3 tbsp light olive oil
1 kg to 1.5 kg (2

Europe
France
Paris
Mediterranean
Spring

Method

Heat oven to 180°C (350°F). Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove meat, add a little more olive oil, and continue process until all meat is browned. Sprinkle the last lot of meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns. Add remaining meat and mix

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Part of

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