NAVARIN OF LAMB
Make and share this Navarin of Lamb recipe from Food.com.
Provided by Evie3234
Categories One Dish Meal
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Toss lamb pieces in flour.
- Melt butter and oil in large pan, add meat and brown well, remove from pan.
- Add crushed garlic, saute 1 minute.
- Add 1 Tbsp flour to pan, cook one minute.
- Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes.
- In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute.
- Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas.
- Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender.
- Add parsley.
Nutrition Facts : Calories 1214.4, Fat 66.1, SaturatedFat 28.1, Cholesterol 215.4, Sodium 1351.9, Carbohydrate 100.1, Fiber 15.1, Sugar 15.6, Protein 56.9
LAMB STEW (NAVARIN OF LAMB)
This is a classic French dish, and our favorite lamb stew; I think it is the perfect comfort food for chilly autumn and winter evenings.
Provided by FlemishMinx
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
- Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
- In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
- In what remains of the butter/oil in the pan, saute onion till golden.
- Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
- Stir the flour in well, then add tomato paste and mustard.
- Return the meat to the pan; add potatoes and bouquet garni.
- Pour in the beef stock and mix thoroughly.
- Bring to the boil and then reduce heat, simmering covered for 1 hour.
- Add the green beans and cook for a further 20 to 30 minutes;.
- the meat should be tender and the sauce thick.
- Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.
NAVARIN OF LAMB
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
- Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
- Add wine, and cook for 2 to 3 minutes, scraping browned bits from the bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover and cook until meat is tender, 1 1/2 to 2 hours.
- Remove meat, place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to Dutch oven. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
- Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, then drain. When onions are cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
- Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.
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