Navarin of Lamb recipe
information
Navarin, likely to have been named after the navet (turnip), originally the main accompanying vegetable. Some chefs therefore use the name navarin, quite justifiably, for other types of ragout (of shellfish, poultry, monkfish, etc.) garnished with turnips.
ingredients
1 kg (2 1/4 lb) best end of neck or shoulder of lamb
2 tbsp (30 ml) oil
1 tsp (5 ml) sugar
1 tbsp (15 g) flour
4 cups (32 fl oz) 900 ml stock or water
30 ml (2 tbspsJ tomato paste
salt and pepper
bouquet garni
4 onions, skinned and quartered
4 carrots, pared and sliced
1-2 turnips, pared and quartered
8 small, even sized potatoes, peeled
chopped parsley
2 tbsp (30 ml) oil
1 tsp (5 ml) sugar
1 tbsp (15 g) flour
4 cups (32 fl oz) 900 ml stock or water
30 ml (2 tbspsJ tomato paste
salt and pepper
bouquet garni
4 onions, skinned and quartered
4 carrots, pared and sliced
1-2 turnips, pared and quartered
8 small, even sized potatoes, peeled
chopped parsley
method
1. Trim the meat and cut into 2.5 cm (1 inch) cubes. Fry it lightly on all sides in the oil. If there is too much fat at this stage, pour off a little to leave 15-30 ml (1-2 tbsps).
2. Stir in the sugar and heat until it browns slightly, then add the flour, stirring until this also cooks and browns.
3. Remove from the heat, stir in the stock gradually, then bring to the boil and add the tomato paste seasoning and bouquet garni. Cover, reduce the heat and simmer for about 1 hour.
4. Remove the bouquet garni, add the onions, carrots and turnip and continue cooking for another 1/2 hour.
5. Finally, add the potatoes and continue cooking for about 20 minutes, until tender.
6. Serve the meat on a heated serving dish, surrounded by the vegetables and garnished with the parsley
2. Stir in the sugar and heat until it browns slightly, then add the flour, stirring until this also cooks and browns.
3. Remove from the heat, stir in the stock gradually, then bring to the boil and add the tomato paste seasoning and bouquet garni. Cover, reduce the heat and simmer for about 1 hour.
4. Remove the bouquet garni, add the onions, carrots and turnip and continue cooking for another 1/2 hour.
5. Finally, add the potatoes and continue cooking for about 20 minutes, until tender.
6. Serve the meat on a heated serving dish, surrounded by the vegetables and garnished with the parsley
serving amount
serves 5 - 6
rate this recipe
9.2
out of 10
4 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
