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Navarin of Lamb
Method
- Heat oil in a heavy pan, add the mutton pieces and cook until browned all over.
- Remove with a slotted spoon and keep aside.
- Add the chopped onions and carrots and cook, stirring occasionally for 10 mins.
- Sprinkle sugar and flour and continue cooking until lightly browned.
- Add the wine, stock, salt and pepper, then add the tomatoes and bring to a boil.
- Put the mutton pieces back in the dish, cover and cook gently for 30 minutes.
- Add the turnips, onions and potatoes, cover and cook for 20 minutes.
- Add the carrots and cook for another 10 minutes, then add the peas and cook for 5-7 minutes.
- Remove the meat and vegetables with a slotted spoon and transfer to a serving plate.
- Boil the left over juices to thicken slightly and put the vegetables and lamb pieces.
- Mix well with the thicken sauce.
- Garnish with parsley and serve.
Ingredients:
boneless mutton, cubed - 1 kg
onion, finely chopped - 1 no
carrot, finely chopped - 1 no
plain flour - 2 tsps
dry white wine - 115 ml
chicken or vegetable stock - 550 ml
tomatoes, peeled, & chopped - 3 nos
turnips, quartered - 3 nos
button onions - 12 nos
small new potatoes - 12 nos
baby carrots, halved - 12 nos
peas - 150 gms
olive oil - 1 tbsp
sugar - 1 pinch
black pepper, ground as required parsley sprigs to garnish
salt as required
boneless mutton, cubed - 1 kg
onion, finely chopped - 1 no
carrot, finely chopped - 1 no
plain flour - 2 tsps
dry white wine - 115 ml
chicken or vegetable stock - 550 ml
tomatoes, peeled, & chopped - 3 nos
turnips, quartered - 3 nos
button onions - 12 nos
small new potatoes - 12 nos
baby carrots, halved - 12 nos
peas - 150 gms
olive oil - 1 tbsp
sugar - 1 pinch
black pepper, ground as required parsley sprigs to garnish
salt as required
RECIPES BY REHANA KHAMBATY
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