Navarin d'Agneau
This classic French lamb stew, also known as lamb navarin, features tender lamb and spring vegetables braised in a rich, flavorful broth. It's a comforting and hearty dish perfect for a family dinner. The slow cooking process allows the flavors to meld beautifully.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 30 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 907 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 1 000 glamb shoulder, cut into 4-5 cm pieces
- 2 rklolive oil
- 1 kplyellow onion, chopped
- 2 kynsigarlic, minced
- 2 rklall-purpose flour
- 1 rkltomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 kplbay leaf
- 3 gfresh thyme
- 1 tlsalt
- 0,5 tlblack pepper, freshly ground
- 3 kplcarrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 kplturnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 rklfresh parsley, chopped
Välineet
dutch oven · wooden spoon · cutting board · knife
Valmistusohje
Vaihe vaiheelta
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Noin 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Noin 2 min
Kokin vinkki: Ensure the pot is large enough to hold all ingredients comfortably.
- 3
Brown the lamb in batches, ensuring not to overcrowd the pot. Cook until nicely seared on all sides, then remove and set aside.
Noin 10 min
Kokin vinkki: Browning creates depth of flavor for the stew.
- 4
Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Noin 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Noin 2 min
Kokin vinkki: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Noin 1 min
- 7
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
Noin 3 min
- 8
Return the browned lamb to the pot. Pour in the chicken broth, add the bay leaf, and thyme sprigs. Bring to a gentle simmer.
Noin 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Noin 1 t
Kokin vinkki: The lamb should be fork-tender after this cooking time.
- 10
Add the carrots, potatoes, and turnips to the pot. Stir well, cover, and continue to simmer for another 45-50 minutes, or until the vegetables are tender.
Noin 50 min
Kokin vinkki: The vegetables should be cooked through but not mushy.
- 11
Stir in the green peas and cook for 5 minutes until heated through and bright green.
Noin 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Noin 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Kokin vinkki: Serve with crusty bread to soak up the delicious sauce.
Annosta kohti
Ravintoarvot
- Kalorit
- 907kcal
- Proteiini
- 47g
- Hiilihydraatit
- 36,8g
- Rasva
- 62,5g
- Kuitu
- 7,1g
- Sokeri
- 10,2g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover Navarin d'Agneau in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.