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Photo of Navarin of lamb by Tejasvi Arneja at BetterButter

Navarin of lamb

Tejasvi Arneja
0 minutes
Prep Time
150 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Navarin of lamb RECIPE

Dedicated to my teacher - Chef Shalini.

Recipe Tags

  • Non-veg
  • Dinner Party
  • French
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. 2 tablespoons - olive oil
  2. Boned rolled lamb shoulders fat trimmed - 2 kg
  3. 2 tablespoons - plain flour
  4. 2 tablespoons - tomato paste
  5. garlic cloves crushed - 3
  6. 3 cups - chicken stock
  7. 1 cup - white wine
  8. Fresh thyme sprigs - 6
  9. Dried bay leaves - 3
  10. Baby potatoes - 800 gms
  11. Baby carrots - 2 bunch
  12. Spring onions - 2 bunch
  13. Green beans - 300 gms
  14. Frozen green peas - 1 & 1/2 cup
  15. Bread to serve with it


  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

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Maithili Thangkhiew
Maithili Thangkhiew   Jun-21-2016


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