Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

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.


  • 2 kg boneless leg or shoulder of lamb, cubed
  • 3 tbsp flour
  • 3 tbsp olive oil
  • 1 litre vegetable stock
  • 2 cloves of garlic, crushed and peeled
  • 6 shallots, peeled and left whole
  • 2 x 410 g cans chopped tomatoes or 800 g fresh tomatoes, peeled
  • 1 tbsp tomato purée
  • 150 ml red wine
  • 2 bay leaves
  • 2 sprigs of marjoram
  • ½ tsp smoked sweet paprika
  • sea salt
  • freshly ground black pepper
  • 200 g small carrots
  • 200 g small turnips
  • 300 g new potatoes


    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, shallots, chopped tomatoes, purée, red wine, bay leaves, marjoram, paprika and seasoning. Bring to boiling point and simmer gently for 1 hour, stirring from time to time.

    Add the whole, prepared carrots, turnips and potatoes to the casserole, making sure they are covered in liquid. You may need to add a little more stock or water at this point. Cook for a further 20 minutes or until the vegetables are soft, then serve.