Friday, March 7, 2008
Navarin d'Agneau (a French Lamb Stew)
Servings: 4 people
3 lbs. of boneless lamb for stew cut in about 1" squares
2 onions sliced
2 Tablespoons butter
1 Tablespoon flour
2 Tablespoons tomato paste
2 Tablespoons olive oil
1 Teaspoon sea salt
1/4 Teaspoon pepper
4 lbs. potatoes
Optional (but advised):
3 bay leaves
2 pinches of thyme
2 pinches of cumin
Melt butter into a large sauce pan and brown the pieces of lamb.
Cook over medium heat for 10 minutes, stirring occasionally.
Remove the pieces of meat but leave the gravy in the sauce pan.
Add the sliced onions to the pan and cook over medium heat for 5 minutes.
Sprinkle with the flour, add olive oil and tomato paste.
Cook over low heat for 3 minutes stirring all the time.
Put the pieces of lamb back into the sauce pan and add enough water to cover the meat.
Add salt, pepper, bay leaves, thyme and cumin and stir the whole mixture.
Bring to a boil over high heat, then simmer for 20 minutes.
Cut raw turnips and potatoes into cubes and add them to the sauce pan.
Cook covered over medium heat for 35 minutes, stirring occasionally.