Recipe: Navarin de Mouton – Lamb Stew

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
  1. Preheat oven at 180°C

  2. Heat the oil in a frying pan, add the bacon and fry until crisp

  3. Remove the bacon and place in a large casserole

  4. Brown the lamb, a few pieces at a time; remove and place in the casserole

  5. Saute the onion until soft; remove and also place in the casserole

  6. Remove most of the fat in the pan, add the flour and stir until slightly thickened and smooth

  7. Add the vegetable stock, turnips and tomato paste

  8. Pour over the meat in the casserole dish and cook for 1 hour

Garnish

  1. Blanche the baby onions until nearly cooked, then fry in a little olive oil until golden

  2. Add the baby potatoes to the casserole 15 minutes before the end of the cooking time so that they are just cooked before serving

  3. Add the peas to the casserole 10 minutes before serving, garnish with chopped parsley and serve piping hot

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