Navarin of Lamb Printanier
|Boned lamb shoulder/Lamb fillet, trimmed of excess fat and cut into 2 inch cubes||2 Pound, trimmed (1 Kilogram)|
|Flour||2 Ounce, seasoned with salt and pepper (50 Gram)|
|Sunflower oil||2 Tablespoon|
|Butter||2 Ounce (50 Gram)|
|Baby carrots||8 Ounce, scrubbed (250 Gram)|
|Baby turnips||8 Ounce, peeled (250 Gram)|
|Small onions||8 Ounce, peeled (250 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||3⁄4 Pint (450 Milliliter)|
|Tomato puree||2 Teaspoon|
|Rosemary sprig||1 Small|
|Frozen peas||4 Ounce (125 Gram)|
1. In a plate, toss the meat in the seasoned flour shaking off and reserving any excess flour.
2. In a large flameproof casserole dish or heavy saucepan, fry the meat briskly on all sides and using a slotted spoon remove from the pan and reserve.
3. In the pan gently fry baby carrots, baby turnips, small onions and crushed garlic in the butter such that lightly browned all over.
4. Then sprinkle in the reserved seasoned flour and cook gently, with constant stirring for about 1 minute.
5. Gradually stir in the chicken stock, tomato puree and rosemary.
6. Bring the pan to a boil, stirring constantly such that the sauce has thickened and is really smooth and then add back the meat to the pan.
7. Simmer the pan reducing the heat with cover stirring just occasionally, for about 1 hour.
8. Add the frozen peas and cook for more 30 minutes such that the meat is tender.
9. Serve the navarin of lamb hot with fresh green vegetable or a mixed salad.