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Navarin of Lamb
By : Rehana Khambaty
Category : French, Lamb, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Heat oil in a heavy pan, add the mutton pieces and cook until browned all over.
  2. Remove with a slotted spoon and keep aside.
  3. Add the chopped onions and carrots and cook, stirring occasionally for 10 mins.
  4. Sprinkle sugar and flour and continue cooking until lightly browned.
  5. Add the wine, stock, salt and pepper, then add the tomatoes and bring to a boil.
  6. Put the mutton pieces back in the dish, cover and cook gently for 30 minutes.
  7. Add the turnips, onions and potatoes, cover and cook for 20 minutes.
  8. Add the carrots and cook for another 10 minutes, then add the peas and cook for 5-7 minutes.
  9. Remove the meat and vegetables with a slotted spoon and transfer to a serving plate.
  10. Boil the left over juices to thicken slightly and put the vegetables and lamb pieces.
  11. Mix well with the thicken sauce.
  12. 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
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