Photo by Tam West
A navarin is a light French lamb stew. It is often made with the early spring vegetables grown in the southern Midi region of France. This is my Kiwi version. Good with potatoes, rice or crusty bread.
|800 g||Diced lamb, from the supermarket or 3cm diced lamb shoulder|
|4 Tbsp||Extra virgin olive oil|
|1 large||Onion, finely chopped|
|2 medium||Carrots, diced 2cm|
|1 stick||Celery, thinly sliced|
|3||Garlic cloves, finely chopped|
|2 sprigs||Thyme, large|
|1||Lemon, use the zest only|
|100 ml||Dry white wine|
|500 ml||Beef stock|
|150 g||Green beans, stalk ends cut off|
|1 cup||Peas, frozen are fine|
- Put the lamb and flour into a large mixing bowl and toss well so that each piece of meat is evenly coated with flour.
- Heat 3 Tbsp of the oil in a large, deep wide pan over high heat and brown the floured lamb in batches. Remove to a bowl and reserve.
- Add the remaining tablespoon of oil to the pan, turn the heat to moderate and add the onion, carrots, celery, garlic, thyme, bay leaf and zest. Fry gently without browning for 15 minutes or until the onion is soft.
- Add the lamb, mix well, turn the heat up and add the wine. Let it bubble for 30 seconds. Add the stock and water and mix well. Bring to the boil and boil very gently for 45 minutes to 1 hour or until the lamb is tender.
- Meanwhile, drop the beans and peas into a saucepan of boiling water and boil for 3 minutes.
- Drain and add to the navarin when the lamb is tender. Mix well, simmer 2-3 minutes, taste and season.
More of Ray's light recipes