(Lamb stew with young vegetables)
Preparation time: 30 minutes
Cooking time: 1¾ hours
900g best end of neck of lamb, in individual chops
40g vegetable oil
500g young carrots
400ml chicken or beef stock
1 tablespoon tomato purée
Salt and black pepper
8 small button onions
8 small new potatoes
1. Trim any fat from the meat and coat the pieces with the seasoned flour. Melt the fat in a large frying pan and add the meat. Fry as many ribs as possible at one time, turning them to brown evenly on both sides. Remove from the pan and put them in a large casserole.
2. Scrape and thinly slice the carrots, and peel add roughly chop the onion. Add these to the casserole.
3. Drain off most of the fat from the frying pan. Stir in 1 level tablespoon of the seasoned flour; cook over low heat for a few minutes to brown, then gradually stir in the hot stock. Add the tomato purée and bring the sauce to the boil.
4. Draw the pan off the heat and strain the sauce into the casserole; season with salt and freshly ground pepper. Add the bouquet garni.
5. Cover the casserole with a lid and place in the centre of a pre-heated oven at 160ºC/325ºF (mark 3); cook for 1¼ hours.
6. Peel the button onions, leaving them whole. Put them in a saucepan and cover with cold water. Bring this to the boil, then drain the onions at once. Scrape the new potatoes and add, with the onions, to the casserole, placing them on top of the meat. Replace the lid and cook the casserole for a further 30 minutes or until the vegetables are tender.
7. Remove the bouquet garni from the casserole, sprinkle with chopped parsley and serve the navarin straight from the casserole.
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