Navarin de Mouton aux Aromates

Name: Navarin de Mouton aux Aromates
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 3 pounds boned shoulder or breast of lamb; 3 tablespoons lard; 2 Spanish onions, quartered; 2 tablespoons flour; granulated sugar; salt and freshly ground black pepper; 4 small turnips, quartered; bouquet garni; ½ pint light stock; 4 tablespoons tomato concentrate; 12 small white onions; 12 small potatoes, peeled; ¼ pound unsmoked bacon, diced; 3 tablespoons finely chopped parsley; ¼ pound fresh peas; grated rind of 1 lemon; 3 small cloves garlic, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

3 pounds boned shoulder or breast of lamb
3 tablespoons lard
2

Europe
France
Stew
Main course
Mediterranean

Method

Cut lamb into cubes and brown in lard with quartered onions. Remove some of the fat; blend in flour, stirring over low heat until slightly thickened; sprinkle with a generous pinch or two of granulated sugar to give a deeper colour to the sauce, and season to taste with salt and freshly ground black pepper.

Add quartered turnips and bouquet garni. Stir in stock and tomato concent