Lamb Navarin


Ingredients

Get this started in the late afternoon.  That way you will have created an effortless nutritious one-pot dinner.

This is a classic French Stew (Ragout) made with either lamb or mutton. 

Serves 4

Ready in 2 hours

Boneless lamb/mutton Cubes   1 Kg

Olive Oil                                   2 tbsp.                         

Cake Flour                    2 tbsp.

Tomato Paste                            2 tbsp.                         

Garlic cloves, crushed   3

Chicken stock                           3 cups                          

Dry White Wine            1 cup

Fresh Thyme                             6 sprigs                        

Bay Leaves                    3

Medium Potatoes, halved         4                                 

Baby Carrots, peeled    250g

Spring Onion                             1 Bunch                       

Green Beans                 250g

Frozen Green Peas                    1 cup


Method

Heat the oil in a large stockpot over medium-high heat.  Add a third of the lamb and cook, turning, for 3-4 minutes or until brown.  Transfer to a plate.  Repeat with the remaining lamb. Reheating the pan between batches. 

 

Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes.  Remove from the heat and whisk in the stock and wine.  Add the thyme and bay leaves and bring to the boil over high heat.  Return the lam to the pan.  Reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour

 

Add the potato to the lamb mixture and cook, covered, for 30 minutes.  Uncover and cook, stirring occasionally, for 10 minutes or until the sauce thickens.

 

Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes until tender.  Transfer to a plate.  Repeat with the spring onions and the beans.

 

Add the carrots, onions, beans and peas to the lamb mixture and cook for 2-3 minutes or until heated through.  Taste and season with salt and freshly ground black Pepper.

 

Place the lamb mixture in a large serving dish and serve immediately with crusty bread.

Image: Oregon Live