Main
Navarin d'agneau (French lamb stew)
- Preparation time
- 2 h 30
- Servings
- serves 6
Ingredients
- Lamb — to buy1 kg
- Onion — to buy1
- Garlic — to buy2 cloves
- Flour — to buy2 c. à s.
- Tomato paste — to buy2 tbsp
- Stock — to buy75 cl
- Thyme — to buy2 sprigs
- Feuille de laurier — to buy1 leaf
- Carrot — to buy3
- Turnip — to buy2
- Potato — to buy4
- Petits pois — to buy200 g
Preparation
Cut the lamb (shoulder or neck) into large even chunks, season with salt and pepper. Brown in batches (don't crowd the pot, or the meat will steam instead of browning) in a little hot oil, 3 to 4 minutes, turning, until coloured on all sides. Set aside.
In the same pot, fry the sliced onion and garlic for 2 to 3 minutes until translucent, scraping up the browned bits from the bottom, that's where the flavour is.
Return the meat to the pot, dust with flour and stir to coat, cook for 1 minute to remove the raw flour taste, then add the tomato paste and stir again.
Pour in the stock gradually while stirring to avoid lumps, add the thyme and bay leaf, season, cover and simmer over low heat for 1 to 1h15.
Add the carrot, turnip and potato cut into large chunks, continue cooking covered for 30 minutes.
Add the peas for the last 10 minutes of cooking, just enough time to become tender without falling apart. Remove the thyme and bay leaf.
Taste, adjust the seasoning if needed, and serve piping hot once the meat pulls apart easily with a fork.