Navarin of Lamb

 NAVARIN OF LAMB

Navarin or stew, we can say both, but let's admit that "navarin" it throws a little more. I really like all these meat recipes in sauce.

Personally, I always do a little more so that there are some left for the following days. But it's hard not to eat everything with one neck!

Servings: for 4 people  

Preparation: 30 minutes 

Cooking: 2 h 

Ingredients:  

• 4 potatoes 
• 2 carrots 
• green beans
• green peas
• 1 big onion 
• 5 garlic cloves
• 2 sprigs of fresh parsley 
• 1 tablespoon oil rapeseed 
• 150 grams butter 
• 1 kg sautéed lamb 
• 30 grams flour 
• 2 tbsp concentrate tomatoes 
• 15 cl of white wine 
• 2 litres of water 
• 2 sprigs of fresh thyme 
• 1 fresh bay leaf 
• Salt 
• 50g caster sugar

Preparation:

1. Peel all the vegetables and rinse them.
2. Cut the large onion and the carrots into large cubes, the green beans and the potatoes into rings. 
3. Peel the garlic cloves, then chop them. Chop the parsley
4. Heat the oil and 50 grams of butter in a pot, then brown the meat on each side. Remove meat, trim excess fat, then return meat.
5. Sprinkle it with flour and stir.
6. Add the tomato purée and the large onion. Mix well, then add the white wine, water, thyme, bay leaf and garlic. Simmer for 2 hours
7. Meanwhile, cook the potato slices for 5 to 6 minutes in a pan of salted boiling water. Collect them using a spider, then cook the carrots in the same pan for 5 to 6 minutes.
8. Place the green beans and green peas in the pan with 50 grams butter and 25 grams sugar. Add water halfway up the caserole, then cook until completely evaporated. 
9. When the meat is cooked, add all the vegetables to the pot and mix. Arrange everything in a large serving platter and sprinkle with chopped parsley.

Tip: Do not hesitate to decorate this recipe with green peas and beans.