29 April 2010

Recipe: Navarin de Mouton - Lamb Stew

Navarin de Mouton - Lamb Stew

Preparation Time: 15 minutes.
Cooking Time: 75 minutes.
Serves 4

60ml extra virgin olive oil
125g streaky bacon, diced
1,2kg deboned leg of lamb, cubed
1 onion, quartered
1 clove garlic, chopped
30ml cake flour
5ml sugar
250ml vegetable stock
4 turnips, quartered
60ml tomato paste
Robertsons salt and freshly ground black pepper

12 small pickling onions
12 baby potatoes
125g frozen peas
Chopped parsley

Heat the oil in a frying pan, add the bacon and fry until crisp. Remove the bacon and place in a large casserole. Brown the lamb, a few pieces at a time; remove and place in the casserole. Saute the onion until soft; remove and also place in the casserole.

Remove most of the fat in the pan, add the flour and stir until slightly thickened and smooth. Add the vegetable stock, turnips and tomato paste. Pour over the meat in the casserole dish and cook for 1 hour at 180°. To make the garnish, blanche the baby onions until nearly cooked, then fry in a little olive oil until golden. Add the baby potatoes to the casserole 15 minutes before the end of the cooking time so that they are just cooked before serving. Add the peas to the casserole 10 minutes before serving, garnish with chopped parsley and serve piping hot. Ideally enjoyed with a deliciously fruity Merlot.

Ideally enjoyed with a deliciously fruity Merlot.


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