Lamb Navarin

Name: Lamb Navarin
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: Serves 6
Cuisine: French
Ingredients: ½ tsp smoked sweet paprika; 2 sprigs of marjoram; 2 x 410 g cans chopped tomatoes or 800 g fresh tomatoes, peeled; 2 bay leaves; 150 ml red wine; 3 tbsp olive oil; 300 g new potatoes; 2 kg boneless leg or shoulder of lamb, cubed; 3 tbsp flour; 200 g small turnips; 200 g small carrots; 1 litre vegetable stock; freshly ground black pepper; 2 cloves of garlic, crushed and peeled; 6 shallots, peeled and left whole; sea salt; 1 tbsp tomato purée

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This dish would originally have been made with mutton, which would have needed a longer cooking time, but this version, Navarin d’Agneau, uses lamb for a sweet and tender casserole.

Ingredients

2 kg boneless leg or shoulder of lamb, cubed
3 tbsp flour

Europe
France
Main course
Mediterranean
Gluten-free

Method

Trim the lamb of any fat. Place in a bowl with the flour and toss to coat the cubes of meat evenly. Heat the olive oil in a large casserole dish, add just enough meat to cover the bottom of the pan and brown the meat all over. Remove and repeat with the next batch, until all the meat is browned. Return all the meat to the pan, add the stock, and bring to a simmer, mixing well. Add the garlic, s