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Navarin Of Lamb Printanier

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/flem007_uk/8646620100/">Image Credit</a></p>
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
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.

SERVING
9. Serve the navarin of lamb hot with fresh green vegetable or a mixed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Party, Healthy
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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