recipe.exchange

Navarin Printanier

@arecipe.bsky.social

A lighter , elegant brown lamb stew loaded with tender spring vegetables like turnips, carrots, peas, and baby potatoes in a savory herb broth.

Cook 01:00
Yield 6

Ingredients

  • 3 lbs Lamb shoulder , cut into 2-inch chunks
  • 2 tbsp Olive oil
  • 1 tbsp Sugar (to caramelize the meat)
  • 3 tbsp All-purpose flour
  • 3 cups Beef or lamb stock
  • 2 tbsp Tomato paste
  • 2 cloves Garlic, minced
  • 6 each Small baby carrots, small turnips, baby potatoes
  • 1 cup Fresh green peas

Instructions

  1. 1
    Dry the lamb chunks completely and brown them thoroughly in hot oil inside a deep Dutch oven.
  2. 2
    Sprinkle the sugar over the meat and toss over high heat for 2 minutes to glaze and caramelize the surfaces.
  3. 3
    Dust the lamb with flour , toss to coat, and cook for 2 minutes.
  4. 4
    Pour in the stock, tomato paste, and minced garlic, stirring well.
  5. 5
    Bring to a boil, cover , and simmer very gently on low heat (or in a 325°F oven) for 1 hour . Add the carrots, turnips, and potatoes into the stew.
  6. 6
    Cover and continue cooking for an additional 30 minutes until the meat and root vegetables are tender . Stir in the fresh green peas during the last 5 minutes of cooking so they stay bright green.
  7. 7
    Serve hot in shallow bowls.
Category
Dinner
Cuisine
French

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0