Traditional Lamb Navarin
Lamb navarin is a tasty and familial dish, perfect for spring meals. This traditional recipe highlights boneless lamb shoulder, slowly cooked with a bouquet garni and spring vegetables: carrots, potatoes, turnips, peas, broad beans, and spring onions. A convivial and…
Ingrédients pour 6 parts
- 5 g. provence herbs
- 1 table s. flour
- 2 table s. frying oil
- 2 onions
- 1 g. black pepper
- 8 potatoes
- 12 carotts
- 12 turnips
- 200 g. green peas
- 1.2 g. boneless lamb
- 250 g. shelled white beans
- 1 table s. tomato juice from concentrate
- 1 vegetable broth
Ustensiles
- cooking pot
- frying pan
- knife
Préparation
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Cut the meat into cubes. Peel and mince the 2 large onions. Sweat them in a casserole dish with the oil. Remove the onions from the casserole dish. Brown the meat in the casserole dish, then sprinkle it with flour and add 50 cl of water.
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Add the sweated onions back to the casserole dish with the crumbled bouillon cube, the tomato paste, and the bouquet garni. Season with salt and pepper, cover, and simmer for 30 minutes.
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Meanwhile, peel and wash the new vegetables. Cut them into sections if they are large. Trim the snow peas. After 30 minutes of cooking the meat, add the potatoes, carrots, and turnips.
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Continue cooking for 15 minutes, covered, over low heat. Add the snow peas, spring onions, and broad beans. Cook for 15 minutes.
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Serve the navarin in a preheated dish and sprinkle with chopped herbs.