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Lamb Navarin

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

serves 6
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 410g cans chopped tomatoes or 800g fresh tomatoes, peeled
1 tbsp tomato puree 150 ml red wine
2 bay leaves
2 sprigs of marjoram
1/2 tsp smoked sweet paprika
sea salt
freshly ground black pepper
200 g small carrots
200 g small turnips
300 g new potatoes

method

1. 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.

2. Return all the meat to the pan, add the stock, and bring to a simmer, mixing well. Add the garlic, shallots, chopped tomatoes, puree, red wine, bay leaves, marjoram, paprika and seasoning. Bring to boiling point and simmer gently for 1 hour, stirring from time to time.

3. 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.

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