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Lamb Navarin

Navarin is a French ragout of lamb or mutton. Often, vegetables are added, making it Navarin printanier. While the name “Navarin” has been suggested to relate to the 1827 Battle of Navarino, more probably it Refers to the stew’s traditional inclusion of turnips – Nave in French. Made for King George the Third during the signing of the treaty of France, even though he was not there.

Preparation time 100 minutes


  • 1 kg lamb shoulder pieces (as for the stew)
  • 2 onions
  • 2 cloves garlic
  • 6 carrots
  • 6 potatoes
  • 2 turnips
  • 200 g peas (fresh or frozen)
  • 200 g little greene asparagus
  • 1 courgette (optional)
  • fresh thyme (for bouquet garni)
  • fresh bay leaf (for bouquet garni)
  • pinch of cumin powder
  • 1 cinnamon stick
  • 1/2 cup of red wine
  • 1 tbsp flour
  • 2 cups of lamb broth
  • butter
  • salt & pepper


Place a large casserole over medium heat, melt a knob of butter. Herb meantime the meat with ground pepper and salt. Colour the pieces of meat until golden brown in hot butter. The meat may not be cooked; currently sufficient a golden brown crust. Remove the meat from the pot and set aside. Keep the pot with the cooking residues at.

Peel the onions and cut them into fairly coarse pieces. Peel the garlic and crush him to a pulp. Sauté the onions and the garlic pulp into the stew which you have colored the meat. Let the onions brown lightly over medium heat. If necessary, add an extra knob of butter. Sprinkle a pinch of cumin to the onions and stir them. Add now the flesh again, and sprinkle a little flour over. Stir in the flour and let fry for a few minutes. The flower will bring some binding in the dish.

Moisten the stew with red wine and lamb stock. Let the stew simmer for at least an hour over low heat. Add a cinnamon stick to it and tie together a bouquet garni of bay leaves and thyme sprigs.


Wash the vegetables and wash the potatoes. Peel the turnips and potatoes and cut them into cubes of about 2 cm to 2 cm. Cut the tops of the asparagus and remove the peas from the pods. (You can also use frozen peas.) Peel the carrots and cut them into large slices. Possibly cutting the zucchini lengthwise into quarters and then into bite-sized cubes.

Cook the vegetables al dente in salted water. Please note that the potatoes, carrots and turnips have a longer cooking time than the beans and peas. Do you have a steamer or steam device, you can put it into the vegetables yarn. Melt a knob of butter in a large pan and let the vegetable pieces in this very briefly simmer. Stir well to mix and season with salt and pepper. So she gets a rich flavor and a nice shine.

Taste the stew and make sure the butter gently cooked meat. Season the Navarin to taste with salt and pepper.

Serve the stew and vegetables into two large bowls.

You can also omit the potatoes and serve the dish with couscous or rice.

You can prepare lamb stock all by yourself. This is done in the manner of brown stock (beef broth), but use or lamb shanks instead of beef shanks.

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