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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 2 godz. 30 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 907 kcal
Informacja o alergenach: może zawierać gluten i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 1000 glamb shoulder, cut into 4-5 cm pieces
- 2 łyżkaolive oil
- 1 szt.yellow onion, chopped
- 2 ząbekgarlic, minced
- 2 łyżkaall-purpose flour
- 1 łyżkatomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 szt.bay leaf
- 3 gfresh thyme
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
- 3 szt.carrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 szt.turnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 łyżkafresh parsley, chopped
Sprzęt
dutch oven · wooden spoon · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Około 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Około 2 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 8 min
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Około 2 min
Wskazówka kucharza: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Około 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.
Około 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.
Około 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Około 1 godz.
Wskazówka kucharza: 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.
Około 50 min
Wskazówka kucharza: 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.
Około 5 min
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Około 2 min
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Wskazówka kucharza: Serve with crusty bread to soak up the delicious sauce.
Na porcję
Wartości odżywcze
- Kalorie
- 907kcal
- Białko
- 47g
- Węglowodany
- 36,8g
- Tłuszcz
- 62,5g
- Błonnik
- 7,1g
- Cukry
- 10,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.