Navarin de Mouton – Lamb Stew 60 ml extra virgin olive oil 125 g streaky bacon (diced) 1,2 kg deboned leg of lamb (cubed) 1 onion (quartered) 1 clove garlic (chopped) 30 ml cake flour
Navarin de Mouton – Lamb Stew
- 60 ml extra virgin olive oil
- 125 g streaky bacon (diced)
- 1,2 kg deboned leg of lamb (cubed)
- 1 onion (quartered)
- 1 clove garlic (chopped)
- 30 ml cake flour
- 5 ml sugar
- 250 ml vegetable stock
- 4 turnips (quartered)
- 60 ml tomato paste
- salt and freshly ground black pepper (to taste)
Garnish
- 12 small pickling onions
- 12 baby potatoes
- 125 g frozen peas
- Chopped parsley
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Preheat oven at 180°C
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Heat the oil in a frying pan, add the bacon and fry until crisp
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Remove the bacon and place in a large casserole
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Brown the lamb, a few pieces at a time; remove and place in the casserole
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Saute the onion until soft; remove and also place in the casserole
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Remove most of the fat in the pan, add the flour and stir until slightly thickened and smooth
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Add the vegetable stock, turnips and tomato paste
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Pour over the meat in the casserole dish and cook for 1 hour
Garnish
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Blanche the baby onions until nearly cooked, then fry in a little olive oil until golden
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Add the baby potatoes to the casserole 15 minutes before the end of the cooking time so that they are just cooked before serving
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Add the peas to the casserole 10 minutes before serving, garnish with chopped parsley and serve piping hot