Navarin d'agneau
Navarin d'agneau, from above
Non vegFrance

Navarin d'agneau

Lamb stew with spring vegetables. Springtime's answer to winter braises.

150 minTime
42 gProtein each
mildSpice
Spring stew2 chapters · 1 min read

Make it your way

Grandma's wayLamb with spring vegetables.
The original
700kcalsame
42 gproteinsame
7 gfibresame
150minutessame

Classic navarin d'agneau.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)1.2 kg shoulder, cubed
Cooking oil (vegetable oil)1½ tbsp
Sugar1 tsp
Onion1, chopped
Garlic2 cloves
Maida (all-purpose flour, plain flour)2 tbsp
Tomato puree2 tbsp
Chicken stock (chicken broth)3 cups
Bay leaf (indian bay leaf)1
Dried thyme½ tsp
Carrot3
Turnip3
Potatosmall new potatoes
Green peas1½ cups
Green beans1 cup
Saltto taste

Method

5 steps
  1. 1Brown the lamb in oil in batches, sprinkling with the sugar near the end.
  2. 2Add the onion and garlic, then stir in the flour and tomato paste.
  3. 3Pour in the stock, add bay and thyme, cover and simmer.
  4. 4Add the carrots, turnips and potatoes and simmer until tender.
  5. 5Add the peas and green beans for the last 10 minutes.
Serve it like this

Serve in shallow bowls with lamb and vegetables arranged colourfully on top.

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Make it a meal

What goes with Navarin d'agneau: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
With a main Ratatouille70 min
On the side Gratin dauphinois100 min
On the side Pommes boulangère90 min
To drink Chocolat chaud10 min
Something sweet Chocolate soufflé35 min
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