Lamb Stew (Navarin of Lamb)

piątek, 24 stycznia 2014

Lamb Stew (Navarin of Lamb)

Time: 2 hrs 25 mins

Ingredients

  • 1 kg lamb
  • 30 g butter
  • 2 tablespoons olive oil
  • 2 large onions
  • 2 garlic cloves
  • 2 carrots
  • 2 parsnips
  • 2 potatoes
  • 2 stalks celery
  • 12 fresh green beans
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 1 beef bouillon cube, dissolved in
  • 3 cups water
  • 1 bouquet garni (thyme, parsley and bayleaf)
  • 1/4 cup chopped fresh parsley

Directions

  • 1 Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
  • 2 Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
  • 3 In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
  • 4 In what remains of the butter/oil in the pan, saute onion till golden.
  • 5 Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
  • 6 Stir the flour in well, then add tomato paste and mustard.
  • 7 Return the meat to the pan; add potatoes and bouquet garni.
  • 8 Pour in the beef stock and mix thoroughly.
  • 9 Bring to the boil and then reduce heat, simmering covered for 1 hour.
  • 10 Add the green beans and cook for a further 20 to 30 minutes;.
  • 11 the meat should be tender and the sauce thick.
  • 12 Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

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