Recipe by: Tania Nicaise
Source: Family recipe
- 1kg lamb shoulder, cut in squares around 40 g each
- 2 Tbsp flour
- 3 Tbsp olive oil
- 4 French shallots, halved
- 4 garlic cloves, crushed
- 2 Tbsp tomato paste
- 1L homemade chicken stock, hot
- 8-10 young carrots (better if ones sold with the green leaves), bigger ones halved
- 8 young turnips*, peeled and halved or quartered
- 10 young and small potatoes, washed and black eyes removed (leave skin on)
- 200 g green peas
- 12 very small onions*, peeled and blanched
- S & P, thyme, bay leaf
- A handful parsley for serving, chopped
- Roll the lamb cubes in the flour. Heat the olive oil in a dutch oven pot and stir fry the lamb.
- Add S & P, the tomato paste, shallots and garlic, 1-2 carrots, thyme and bay leaf. Mix well and let it cook for 5 minutes over medium flame.
- Pour the hot chicken stock to just cover the meat, bring to boil, cover and simmer for around 2h or until lamb is cooked. Add more chicken stock during cooking, if necessary.
- While the navarin is cooking, boil or steam the potatoes until cooked.
- Blanch the green peas, the small onions, carrots and turnips ‘al dente’.
- When lamb is cooked, add the vegetables and cook for 15-20 minutes.
- Serve the dish in the dutch oven and sprinkle with chopped parsley.
* Turnips are sold in Little India and Mustafa/ very small onions are sold at Cold Storage/Market Place. Can be replaced by the end of white part of big spring onions.
Download PDF version here:French Navarin d’Agneau (Lamb and Vegetables Stew) Tania Nicaise