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Navarin d'agneau printanier
Spring lamb stew
Navarin d'agneau printanier: French spring lamb stew with baby turnips, carrots, peas and new potatoes
Navarin d'agneau is the lamb stew of the French spring table, cooked for Easter and the first warm Sundays of April and May, when new potatoes, baby turnips and fresh peas fill the markets. Browned lamb shoulder simmers in a light tomato gravy until tender, and the young vegetables are added in stages so each one is perfectly cooked. The common mistake is adding all the vegetables at the start, which turns them to mush. Chef's tip: dust the browned lamb with a little flour and sugar and let it catch in the pan for a minute; it gives the sauce its colour and body.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ⅝ lb lamb shoulder, bonedcut in 5 cm pieces
- 2 tbsp sunflower oil
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp sugar
- 2 tbsp plain flour
- 1 onionchopped
- 2 cloves garliccrushed
- 2 tbsp tomato purée
- 3 ¼ cups lamb or chicken stock
- 1 ⅛ lb new potatoesscrubbed
- 8 baby turnipstrimmed
- 12 baby carrots
- 12 small pearl onionspeeled
- 7 oz fresh or frozen peas
- 2 tbsp flat-leaf parsleychopped
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Method
0/5 doneStep 1: Season the 2 ⅝ lb lamb shoulder, boned with 1 ½ tsp salt and ½ tsp black pepper. Heat the 2 tbsp sunflower oil in a casserole over a high heat and brown the lamb in batches for 4–5 minutes per batch, until deep brown on all sides.
15 minStep 2: Return all the lamb, sprinkle over the 1 tsp sugar and 2 tbsp plain flour and stir for 1–2 minutes until the flour browns. Add the 1 onion and 2 cloves garlic and cook 2 minutes more.
3 minStep 3: Stir in the 2 tbsp tomato purée, then the 3 ¼ cups lamb or chicken stock, scraping the bottom. Add the 1 bouquet garni, cover and simmer gently for 1 hour.
60 minStep 4: Add the 1 ⅛ lb new potatoes, 8 baby turnips, 12 baby carrots and 12 small pearl onions, cover and simmer for 20–25 minutes until the potatoes are just tender.
25 minStep 5: Add the 7 oz fresh or frozen peas and cook uncovered for 5 minutes. The lamb should be tender enough to cut with a spoon and the sauce lightly thickened. Remove the bouquet, scatter with 2 tbsp flat-leaf parsley and serve.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 36 g
- Carbs
- 28 g
- Fat
- 28 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does navarin d'agneau printanier take?
- About 130 minutes in total: 25 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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