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Ingredients
  Boneless stewing lamb 3 Pound
  Butter/Fat 3 Tablespoon
  Fat/Butter 3 Tablespoon
  Flour 3 Tablespoon
  Onion 1 Medium, chopped
  Garlic clove 1
  Whole garlic 1 Clove (5 gm)
  Hot water 3 Cup (48 tbs)
  Bouquet garni 1
  Salt 2 Teaspoon
  Pepper To Taste
  Thyme 1⁄8 Teaspoon
  Oregano 1⁄8 Teaspoon
  Small onions 12
  Onions 12 Small
  Diced turnip 12 Large (Or Cubed)
  Turnip 12 (Large Cubes)
Directions

GETTING READY
1) Remove excess fat from meat and dice it into 1" pieces.

MAKING
2) Heat butter and sauté meat pieces in it until browned.
3) Discard excess fat and then add flour to meat.
4) Mix in rest of the ingredients except onions and turnip.
5) Simmer the mixture, covered for about 2 hours, stirring occasionally.
6) Take off the garlic clove and if required, discard excess fat.
7) Heat butter and sauté small onions and turnip in it until tender and then mix with meat.
8) Further cook the meat mixture for 20 minutes longer and adjust seasonings.

SERVING
9) Serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
140 Minutes
Ready In: 
155 Minutes
Servings: 
8

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