Navarin of lamb
Navarin is a classic French ragoût of lamb
Ingredients
- 2 tablespoon olive oil
- 8 lamb noisettes 800g
- 1 brown onion 200g, sliced thickly
- 2 clove garlic crushed
- 2 tablespoon plain all-purpose flour
- 1 cup 250ml water
- 3 cup 750ml chicken stock
- 1/2 cup 125ml dry red wine
- 400 gram canned diced tomatoes
- 1/4 cup 70g tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sticks celery 300g, trimmed, cut into 5cm lengths
- 150 gram green beans trimmed, halved
- 20 baby carrots 400g, trimmed
- 200 gram mushrooms
- 1 cup 120g frozen peas
- 1/2 cup coarsely chopped fresh flat-leaf parsley
Instructions
- Heat oil in a large saucepan; cook lamb, in batches, until browned. Remove from pan.
- 2 Cook onion and garlic in same pan, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add the water, stock and wine; stir until mixture boils and thickens.
- 3 Return lamb to pan with tomatoes, paste, bay leaves and rosemary; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
- 4 Add celery, beans, carrots and mushrooms to pan; simmer, covered, 30 minutes or until vegetables are tender. Add peas; simmer, uncovered, until peas are just tender.
- 5 Remove and discard toothpicks from lamb. Serve navarin topped with parsley.
Notes
This recipe is sponsored by Mediterranean Supermarket