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Navarin of Lamb

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Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g net lamb shoulder, 2cm-3cm dice
  • 2 tbsp oil
  • salt
  • pepper
  • 1 onion peeled, 15mm dice
  • 2 cloves garlic peeled and crushed
  • 1 tbsp tomato paste
  • 30 g plain flour
  • 500 ml chicken stock
  • 50 ml white wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp thyme leaf
  • 1 bay leaf
  • 20 g butter
  • 2 turnips peeled, cut into wedges,
  • 2 carrots peeled
  • 1 medium tomato skin and seed removed, flesh diced, juice retained
  • 80 g beans topped and tailed, cut into 2cm pieces
  • 80 g frozen peas

Equipment

  • I cooked the navarin in a thick bottomed Dutch oven. If you are using a slow cooker you will need to increase the total cooking time and need a frypan to sauté the meat, onion, garlic, turnips and carrots.

Method
 

  1. Assemble your ingredients
  2. Season the lamb with salt and pepper
  3. Heat the oil in your pan to almost smoke point and add the diced lamb
  4. Move the meat around for 3 minutes to achieve even browning
  5. Remove the meat from the pan with a slotted spoon and keep on the side
  6. Reduce the heat a little and add the onion and garlic to the pan
  7. Cook for a further 3 minutes
  8. When the onion have a little colour add the tomato paste
  9. Cook for a further 2 minutes before stirring in the flour
  10. Lower the heat a little more and cook the flour out for 2 - 3 minutes
  11. Add the stock, vinegar, brown sugar, thyme and bay leaf to the liquid
  12. Add the meat and any collected juices plus the tomatoes
  13. Bring to a simmer before turning the heat down and covering the pot
  14. Cook for 1 hour
  15. Test the meat with your fingers for tenderness
  16. In your frypan melt the better and sauté the turnips and carrots to lightly brown them
  17. Add the carrots and turnips to the stew
  18. Continue cooking the stew for 30 minutes
  19. Add a little more stock or water if the stew thickens too much
  20. Add the beans and peas to the stew and continue cooking for another 6 minutes
  21. Check the seasoning
  22. Ready
  23. Serve with mashed potato

Notes

Finally, I used gluten free flour