Lamb Navarin

The dish that I am going to share today is a succulent French version of lamb stew, with tender spring vegetables thrown in. I just saw this recipe on Hello! magazine shared by Marguerite Patten and I think this is a great dish to prepare for your family during special occasions because best moments are always filled with bloated stomach and satisfied mouths.

-photo from Google-

Ingredients:

1 1/2 lb. Lamb, cut from the leg or shoulder and neatly diced

salt & freshly ground black pepper

2 tsp. sugar

50 g / 2 oz. butter

25 g / 1 oz. plain flour

600 ml / 1 pt. water

1 bouquet garni

1 clove garlic, crushed

3 tomatoes, skinned and dropped

1 1/2 lb. young vegetables such as baby carrots, broad beans, diced young turnips, fresh peas and baby new potatoes

Procedure:

1. Season the diced lamb with salt and freshly ground black pepper and sprinkle with sugar- this will give the meat a delicious caramel taste.

2. Heat the butter in a large, heavy-bottomed saucepan, add the lamb pieces and cook gently, stirring once or twice, until they are lightly browned.

3. Blend the flour with the meat in the pan, the add the water and stir as the liquid comes to boil and thickens very slightly.

4. Add the bouquet garni, garlic, tomatoes and adjust seasoning to taste.

5. Simmer gently for about 45 minutes, then add the selection of young vegetables, making sure there is enough liquid to cook them in.

6. Lower the pan and cook until the meat and vegetables are tender.

Then, that's it! You can serve the stew spooned into warm bowls with a hunk of crusty bread or hot rice if you want. I'm looking forward to try this Lamb Navarin recipe one of this days.

Source: Hello! Magazine- No.1067

Dated: 14 April 2009