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Lamb Stew (navarin of Lamb) Recipe

August 30th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1kglamb
  2. 30gbutter
  3. 2tablespoonsolive oil
  4. 2largeonions
  5. 2clovesgarlic
  6. 2carrots
  7. 2parsnips
  8. 2potatoes
  9. 2stalkscelery
  10. 12fresh green beans
  11. 1/4cupflour
  12. 2tablespoonstomato paste
  13. 2teaspoonsDijon mustard
  14. 1beef bouillon cube, dissolved in
  15. 3cupswater
  16. 1bouquet garni(thyme, parsley and bayleaf)
  17. 1/4cup choppedfresh parsley

DIRECTIONS

  1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
  2. Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
  3. In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
  4. In what remains of the butter/oil in the pan, saute onion till golden.
  5. Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
  6. Stir the flour in well, then add tomato paste and mustard.
  7. Return the meat to the pan; add potatoes and bouquet garni.
  8. Pour in the beef stock and mix thoroughly.
  9. Bring to the boil and then reduce heat, simmering covered for 1 hour.
  10. Add the green beans and cook for a further 20 to 30 minutes;.
  11. the meat should be tender and the sauce thick.
  12. Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

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