Navarin d'Agneau

This is a french classic recipe for spring lamb stew. It uses beside the lamb, spring vegetables, red wine, tomatoes and many other delights. It is easy cooked without many attention. I cooked it for tomorrow when we will take our friends for a hike and will have the food ready when we return home. I will then need only to cook potatoes and steam the vegetables. Our friends will bring with them fresh bread and voila....
6 persons
2kg  boneless leg or shoulder of lamb,cubed
3tbs flour
olive oil
1litre vegetable or chicken stock
2gloves of garlic, peeled and crushed
6 shallots
2 x 400g cans chopped tomatoes
1tbs  tomato puree
150ml red wine
bouquet garni
1/2 tsp paprika powder
salt, peppar

Vegetables:
Asparagus
New Potatoes
Carrots
Green peas

  1. Trim the lamb of any fat. Place in a bowl with the flour, salt and pepper and toss to coat.
  2. Heat the olive oil in a large casserole dish, add just enough meat to cover the bottom of the pan and brown the meat. Remove and repeat with next batch.
  3. Return all meat to the casserole dish, add the stock and bring to a simmer, mixing well.
  4. Add garlic, shallots, tomatoes, puree, red wine, paprika, bouquet garni and simmer for 2 hours.
  5. Cook the potatoes and the carrots, steam the asparagus and green peas.
  6. You can combine the vegetables with the stew in the casserole dish or do it when you arrange the plates. I prefer to have it separated (as shown in my pictures) but both works well.
Bouquet garni (bay leaves, thyme, rosemary, persil)
Mise en place

Kommentarer
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2013-10-13 @ 23:41:23

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