Navarin of lamb

Navarin of lamb

By
From
Encyclopedia of Food and Cookery
Serves
4-6

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
1kg lamb neck chops
freshly ground black pepper
30g dripping
1 tablespoon plain flour
750ml water or beef stock, warmed
1 garlic clove, crushed
1 teaspoon tomato paste
1 bouquet garni
30g butter
1 teaspoon sugar
8 small onions, peeled
2 large carrots, thickly sliced
1 turnip, sliced
salt

Method

  1. Trim chops and season with salt and pepper. Brown in melted dripping in a flameproof casserole. Remove half the fat, then sprinkle chops with flour, turning to coat well. Cook gently until golden brown.
  2. Add water or stock, garlic and tomato paste and bring to the boil, stirring constantly. Add bouquet garni, cover and simmer gently for 1 hour. Remove meat, strain gravy into a bowl and return meat to gravy. Cover and refrigerate overnight.
  3. Next day, remove solidified fat from the surface and place meat and liquid back in casserole. Heat gently. Melt butter and sugar in a frying pan and fry vegetables quickly until golden.
  4. Add vegetables to meat, cover and simmer very gently for 1 hour or until meat and vegetables are tender. Adjust seasoning. Serve with crusty bread or with creamy mashed potatoes seasoned with nutmeg.
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