🍲 Navarin of Lamb
Navarin d'agneau is a French lamb stew in which shoulder or neck of lamb is browned and slowly braised with onion, then finished with young spring vegetables — turnips, carrots, small potatoes and peas. The meat turns meltingly tender and the vegetables stay bright, in a light, savoury sauce. It is served on its own as a one-pot meal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g lamb shoulder, cubed
- 1 onion, chopped
- 2 cloves garlic
- 2 tomatoes, chopped
- 300 g small turnips
- 300 g carrots
- 400 g small potatoes
- 150 g peas
- Thyme, bay leaf, salt, pepper
- 1 tbsp oil
Method
- Brown the lamb in batches in the oil and set aside; soften the onion and garlic in the same pot.
- Return the lamb, add tomatoes, herbs and enough water to just cover, and simmer covered for 1 hour.
- Add the turnips, carrots and potatoes and cook 25 minutes more.
- Stir in the peas for the last 5 minutes and season to taste.
- Skim off excess fat and serve hot.
How to make it lighter
- Trim visible fat from the lamb and skim the surface fat after braising.
- Use more turnips and peas and fewer potatoes for a lighter bowl.
- Brown the meat in 1 tsp oil in a heavy pot — 1 tbsp oil ≈ 120 kcal.
History
Navarin is a classic of French home and bistro cooking, traditionally made in spring, when it is also called 'navarin printanier'. The origin of the name is uncertain; it is often linked to 'navet', the French word for turnip.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →