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Navarin of Lamb (Navarin d'Agneau)

The term 'Navarin' is used on the menu to refer to a brown stew made from lamb. The meat should be trimmed of excess fat, sinew and gristle and cut into 2.5 cm cubes; various cuts of vegetables can be used as garnishes.

ingredients

serves 10
1.5 kg middle neck and breast of lamb
100 g dripping
200 g carrots
200 g onions > roughly cut
150 g celery
2 crushed cloves of garlic
50 g flour
50 g tomato puree
1.5 litres brown stock
1 bouquet garni
20 small barrel-shaped potatoes
20 button onions
seasoning

method

1. Season the meat and fry in hot dripping to a light golden brown colour on all sides. Drain in a colander and transfer to a suitable stewing pan.

2. Fry the vegetables and garlic in the same pan until golden, drain and add to the meat.

3. Singe the meat and vegetables by sprinkling with flour and placing in a hot oven until the flour takes on a brown colour.

4. Stir in tomato puree and add the stock gently. Bring to the boil, skim, season and add the bouquet garni.

5. Either cook in an oven at 180°C with a tight-fitting lid, or gently simmer on top of the stove, for 1 hour.

6. When almost cooked, transfer the meat to another saucepan and discard the vegetables and bouquet garni. Strain the sauce through a conical strainer onto the meat and bring to the boil.

7. Saute the button onions and potatoes in a little oil until lightly golden in colour, add to the stew and continue cooking.

8. Skim as necessary to remove all traces of fat and serve in earthenware dishes, sprinkled with chopped parsley.

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