Navarin of lamb | How to make Navarin of lamb

By Tejasvi Arneja  |  21st Sep 2015  |  
5.0 from 1 review Rate It!
  • Navarin of lamb, How to make Navarin of lamb
Navarin of lambby Tejasvi Arneja
  • Prep Time

    0

    mins
  • Cook Time

    2

    1 /2Hours
  • Serves

    6

    People

7

1





Video for key ingredients

  • Homemade Chicken Stock

About Navarin of lamb

Dedicated to my teacher - Chef Shalini.

Navarin of lamb is delicious and authentic dish. Navarin of lamb by Tejasvi Arneja is a great option when you want something interesting to eat at home. Restaurant style Navarin of lamb is liked by most people . The preparation time of this recipe is few minutes and it takes 150 minutes to cook it properly. Navarin of lamb is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Navarin of lamb. Navarin of lamb is an amazing dish which is perfectly appropriate for any occasion. Navarin of lamb is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Navarin of lamb at your home.

Navarin of lamb

Ingredients to make Navarin of lamb

  • 2 tablespoons - olive oil
  • Boned rolled lamb shoulders fat trimmed - 2 kg
  • 2 tablespoons - plain flour
  • 2 tablespoons - tomato paste
  • Garlic cloves crushed - 3
  • 3 cups - chicken stock
  • 1 cup - white wine
  • Fresh thyme sprigs - 6
  • Dried bay leaves - 3
  • Baby potatoes - 800 gms
  • Baby carrots - 2 bunch
  • Spring onions - 2 bunch
  • Green beans - 300 gms
  • Frozen green peas - 1 & 1/2 cup
  • Bread to serve with it

How to make Navarin of lamb

  1. Heat the oil in a large stock pot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.
  2. Add the flour, tomato paste and garlic and cook, stir for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat.
  3. Reduce heat to low and simmer, cover, stirring occasionally, for 1 hour 10 minutes.
  4. Cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.
  5. Add the carrots, onions, beans and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper
  6. Serve hot with bread

My Tip:

You can use chicken broth powder also.

Reviews for Navarin of lamb (1)

Maithili Thangkhiewa year ago

Delicious!
Reply