Recipe of the Day
Navarin of Lamb with Root Vegetables and Lima Beans
- Serves:
- Meat Used: Lamb
- Cooking Time:
- Oven Temperature:
- Complexity:
- Cost:
Ingredients
- 3.4 kg middle neck of lasmb, large dice (4-5 piece
- 200ml vegetable oil
- 100g plain flour
- 150g onions, diced
- 450g carrots, diced
- 450g celery stick, diced
- 4 cloves garlic, chopped
- 2 sprigs thyme
- Peanuts, crushed
- Mild curry powder
- 50g flar parsley sprigs
- 30g sweet paprika
- 200g tomato paste
- 10 plum tomatoes, deseeded and diced, 450g smoked
Method
1 litre light lamb stock, salt and pepper to taste
Method
Season lamb with salt and pepper and dust with flour. Saute and seal pieces in as preheated casserole dish with the vegetable oil. Set aside and drain off.
In the remaining oil, sweat the onions and glaze. Add vegetables and bouquet garni of herbs tied with string. Cook over a medium heat to partially soften the vegetables for 6 minutes. Sprinkle with paprika and garlic, lower heat. Stir for 2-3 minutes. Add tomatoe paste asnd cook, stirring occasionally, return lamb to vegetables, stir well, lower heat asnd cover. Stir occasionally for 10 minutes.
Pour tghr bean/hasm stock into cassserole, simmer for 10-15 minutes, skim, add lamb stock, beans and diced plum tomatoes, correct seasoning and plasce in oven to braise, cover with a tight fitting lid and cook for approximately 2 hours at 120C/350F/gas mark 4. When lamb is cooked, skim off sany excess fast and rest for several hours before serving.
To serve: serve with mashed or boiled potatoes or polenta. Dice cooked ham and add to the casserole at the end. Serve in a clay-pot/pie dish sprinkled with fresh breadcrumbs return to oven, 180C/350F/gas mark 4 for 40 minutes.