Navarin Of Lamb

fast.cook's picture

Jan. 10, 2012

Ingredients

Lard/Margarine 25 Gram
Onion 1 Large , peeled and sliced
Garlic 1 Clove (5 gm) , crushed
Lamb breasts 2 , chopped into single rib pieces
Flour 25 Gram
Salt To Taste
Freshly ground black pepper To Taste
Canned tomatoes 400 Gram (1 Can)
White stock/Water and 1/2 chicken stock cube 300 Milliliter
Carrots 225 Gram , scraped and sliced
Mixed herbs 5 Milliliter
Flour 15 Milliliter (To Finish:)
Chopped fresh parsley 1 Teaspoon (To Finish:)

Directions

GETTING READY

1) Arrange the ingredients.

MAKING

2) In the cooker, heat the lard or margarine.

3) Fry the onion and garlic until both begin to color.

4) Lift out and drain well.

5) Season the flour with salt and pepper and coat the meat pieces it and fry until evenly browned all over.

6) Lift out and drain well.

7) Remove any excess lard or margarine from the cooker.

8) Return the cooker to the heat and stir in the tomatoes, stock or water and stock cube, carrots and herbs.

9) Stir well to remove any residues from the base of the cooker.

10) Return the meat, onion and garlic to the cooker.

11) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.

12) Reduce the pressure quickly.

Skim off any excess fat.

13) Blend the flour with a little water.

14) Return the open cooker to the heat and stir in the blended flour.

15) Cook until thickened, stirring constantly.

16) Taste and adjust the seasoning as necessary.

SERVING

17) Garnish with parsley and serve the lamb hot.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 809Calories from Fat 442

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 391 mg16.29%

Total Carbohydrates 28 g9.3%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 66 g132%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet