Navarin of Lamb
By Marguerite Patten
Published on 24 April 2022
This is a succulent French version of Lamb stew, with tender spring veggies thrown in.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 1 bouquet garni
- 750 g of young vegetables
- 2 tsp of sugar
- 3 tomatoes, skinned and chopped
- 50 g of butter
- 1 clove of garlic, crushed
- 25 g of flour
- 750 g of lamb, diced
Method
Step 1
Sprinkle the meat with salt, pepper and the sugar.Step 2
Heat the butter in a large saucepan, add the lamb and cook gently, stirring once or twice, until it is delicately browned; the sugar gives it a faint caramel taste.Step 3
Blend in the flour, then add the water and stir as the liquid comes to the boil and thickens very slightly.Step 4
Add the bouquet garni, garlic, tomatoes and any extra seasoning required.Step 5
Simmer gently for about 45 minutes then add the selection of young vegetables, such as new potatoes, baby carrots, young broad beans, diced young turnips, fresh peas when available. Check there is sufficient liquid when adding and cooking the vegetables.Step 6
Cover the pan and cook until the meat and vegetables are tender.Step 7
Serve.