French Lamb Stew | NAVARIN D’AGNEAU
Course: MainServings
2
peopleCooking time
2
hoursExperience the essence of French cuisine with our traditional Navarin d’Agneau recipe. This comforting lamb stew, perfect for a homely dinner, combines tender meat with a medley of fresh vegetables, enriched by a flavorsome broth. A classic dish that’s sure to impress with its depth of flavor and rustic elegance.
Ingredients
- French Lamb Stew (Navarin d’Agneau)
700g lamb or mutton (shoulder, neck, breast)
chicken/beef broth or water
2 tomatoes
olive oil, fat from the stock, or duck fat for cooking
1 clove of garlic
herb bouquet (thyme, bay)
salt and pepper to taste
1 tablespoon flour
a pinch of sugar
8 small potatoes
2 turnips
2 carrots
50g green beans
peas (amount unspecified, use judgement based on the number of servings)
8 smallish onions (pearl onions)
Directions
- French Lamb Stew (Navarin d’Agneau)
- Cut the lamb into large chunks. Sauté in olive oil with salt, pepper, and sugar until browned. Drain excess fat, leaving about a tablespoon.
- Sprinkle the flour over the meat and toast lightly. Add broth to partially cover the meat.
- Add quartered tomatoes, lightly crushed garlic, and herb bouquet. Cover and cook gently for 1 hour. Prepare vegetables in the meantime.
- Peel onions and potatoes. Cut turnips into wedges and carrots in half lengthways, then to size. Chop the green beans into 2-3cm lengths.
- Sauté onions in fat until golden brown, then remove. Sauté turnips with salt, pepper, and sugar until caramelised.
- After the first-hour cooking phase, remove meat and clean debris or bones. Strain broth, skim fat, and return to the pan.
- After 20 minutes of the final hour, add onions, carrots, green beans, and potatoes into the broth.
- 30 minutes into the final hour, add the turnips.
- 55 minutes into the final hour, add peas. Adjust pea cooking time based on toughness; add earlier if they’re older and tougher.
