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NAVARIN OF LAMB

NAVARIN OF LAMB


1 kg best and of neck or shoulder of lamb, trimmed and cut into 2.5 cm cubes

30 ml vegetable oil

5 ml sugar

15 ml flour

900 ml Beef Stock

30 ml tomato puree

salt and pepper

bouquet garni

225 g button onions, skinned

4 medium carrots, peeled and sliced

1 – 2 small turnips, peeled and quartered

8 small, even-sized potatoes, peeled

113 g (4 oz) packet frozen peas (optional)

chopped fresh parsley, to garnish


  1. Lightly fry the lamb on all sides in the oil. Stir in the sugar and heat until it browns slightly, then add the flour, stirring until it browns.

  2. Remove from the heat and gradually stir in the stock. Bring to the boil, add the tomato puree, seasoning and bouquet garni, then cover and simmer for about 1 hour.

  3. Remove the bouquet garni, add the onions, carrots and turnips and continue cooking for a further 30 minutes. Add the potatoes and continue cooking for about 20 minutes, until tender. Add the peas for the last 10 minutes, if using.

  4. Transfer the meat to a warmed serving dish and garnish with the parsley.
    Serves 4


NAVARIN OF LAMB

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