Skip to recipe

Open full page ↗

Navarin of lamb
Photo: TonyHagale, Wikimedia Commons, CC BY-SA 3.0 (cropped)

Meat Dishes · Recipe No. 50

Navarin (Brown Lamb Stew)

Navarin (Brown Lamb Stew) made with stewing lamb, carrot, onion and vegetable oil. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Remove excess sinue and fat.

  2. Cut into 2.5cm (1 in) cubes.

  3. Fry meat in oil until sealed add roughly chopped vegetables (mirepoix) and brown lightly.

  4. Add flour and cook for a few minutes.

  5. Add tom puree and stir in, mix in stock.

  6. Add BG and garlic season, cover and simmer for 1-2 hours.

  7. When cooked place meat in clean pan season & correct sauce.

  8. Pass sauce through a sieve onto meat.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Baking

Oils, vinegars & sauces

Fresh herbs

Converted from the Cookeryonline Excel workbook “Navarin”.