Navarin à la printanière

By: Margaret Fulton
From: Encyclopedia of Food and Cookery
Serves: 6-8

A French lamb or mutton stew made with onions, carrots, turnips and sometimes potatoes, or in spring with peas and young new vegetables, when it becomes navarin à la printanière.

This substantial dish is best eaten when reheated; first refrigerate overnight to solidify the fat, then remove the fat next day and finish cooking. The dish should have a rich, full-flavoured gravy, the meat being tender and the vegetables soft without being overcooked.

Ingredients

Quantity	Ingredient
500g	shoulder of lamb, boned, trimmed and cubed
500g	breast of lamb, boned, trimmed and cubed
60g	dripping
500ml	beef stock
2 tablespoons	tomato paste
750g	new potatoes, scraped
6	baby carrots, scraped
18	whole baby onions, peeled
155g	fresh peas, shelled and cooked
125g	green beans, sliced and cooked
	freshly ground black pepper
	salt
30g	parsley, finely chopped

Method

Brown meat in melted dripping in a frying pan. Remove and place in a flameproof casserole.
Pour off fat from frying pan, then deglaze pan with 250 ml stock. Pour stock into casserole over meat and add remaining stock and tomato paste. Bring to the boil, then cover and simmer for 1 hour. Cool and refrigerate overnight.
Next day, remove solidified fat from the surface. Heat meat and liquid gently. Add potatoes, carrots and onions and simmer for about 1 hour or until meat and vegetables are tender.
Skim any fat from surface, then fold in peas and beans. Season with salt and pepper and simmer for 5 minutes longer. Serve sprinkled with parsley.

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