Cooking Today

Navarin is a traditional (and delicious) French stew made made from lamb and root vegetables, popular in winter and the cooler months. 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 turnisps- navet, in French.

Ingredients

1.5kg lamb shoulder, bone and fat removed

10 baby / small onions

2 cloves garlic

Root vegetables - mix some or all from carrots, parsnips, potatoes, celery, a couple of each, according to what you have in the fridge.

Peas or green beans

Chicken stock

2 tablespoons tomato puree

Glass white wine

Bouquet garni

Method

Cut the lamb into bite-size cubes

Chop the vegetables into chunks, peel and cut in half the onions, peel and crush the garlic

Heat some olive oil in a large, solid stew pan, and brown the meat - do a bit at a time, just enough to cover the bottom of the pan, then remove it as it is done and do the next batch

In the same pan soften the onions for a few minutes, then add the garlic and other vegetables (except the potatoes) and continue stirring (over a medium heat) for another couple of minutes

Add a dessert spoon of flour, and stir it in to the vegetables. Then add back the meat, add the potatoes, tomato puree, and wine, and the bouquet garni. A dollop of Dijon mustard can also be added at this point. Pour the stock on top, and add a little water if the stew is not covered completely.

Simmer gently for an hour, then add the peas or green beans

Continue cooking for another half an hour or until the lamb is cooked tender and the sauce has thickened. The potatoes should be soft, but not disappeared into the sauce.

This can be prepared earlier, even the day before, with no problem. Eat, of course, with crusty bread.