Navarin of Lamb

  • Difficulty: Medium
  • one hour
  • 4 servings

A strong, earthy, French stew, just perfect to feed a hungry crowd. The lamb meat is braised in a rich tomato sauce and is perfectly accompanied by potatoes, carrot, green beans, and peas. Also, add a touch of butter at the end of the cooking time to make the sauce richer and more savory.

Ingredients Needed for Navarin of Lamb

1 tablespoon vegetable oil
1 ½ pounds of lamb shoulder, large chunks
2 cups of chicken stock
2 bay leaves
2 garlic cloves, sliced
1 thyme sprig
2 large potatoes, cubed
1 cup chicken stock
1 cup canned tomatoes
1 tablespoon tomato paste
3.5 ounces of frozen baby carrot
5 ounces of frozen green beans
7 ounces of frozen peas
1 teaspoon butter
2 spring onions, chopped

How to Cook Navarin of Lamb

  1. Heat the vegetable oil in a deep skillet over medium heat.
  2. Add the lamb shoulder and cook it for around 8 minutes, until the meat is browned.
  3. Pour half of the chicken stock and bring to a boil. Add the bay leaves, garlic, thyme, and bring to a boil.
  4. Give it a good stir, add the potatoes, and pour the remaining chicken stock. Simmer everything for the next 20 minutes.
  5. Add the canned tomatoes and tomato paste. Give it a good stir.
  6. Add the frozen baby carrots, green beans, and peas. Cook for 3 minutes while stirring from time to time.
  7. Add the butter and spring onion. Reduce the heat and simmer everything for 15 minutes.

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