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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 2 sa. 30 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 907 kcal
Alerjen bilgisi: gluten ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1.000 glamb shoulder, cut into 4-5 cm pieces
- 2 yemek kaşığıolive oil
- 1 adetyellow onion, chopped
- 2 dişgarlic, minced
- 2 yemek kaşığıall-purpose flour
- 1 yemek kaşığıtomato paste
- 250 mldry white wine
- 500 mlchicken broth
- 1 adetbay leaf
- 3 gfresh thyme
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
- 3 adetcarrot, peeled and cut into 2 cm pieces
- 300 gpotato, peeled and cut into 2-3 cm pieces
- 2 adetturnip, peeled and cut into 2 cm pieces
- 150 ggreen pea, fresh or frozen
garnish
- 2 yemek kaşığıfresh parsley, chopped
Ekipman
dutch oven · wooden spoon · cutting board · knife
Hazırlanışı
Adım adım
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
Yaklaşık 5 dk.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 8 dk.
- 5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Yaklaşık 2 dk.
Aşçının notu: This helps thicken the stew.
- 6
Stir in the tomato paste and cook for 1 minute.
Yaklaşık 1 dk.
- 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.
Yaklaşık 3 dk.
- 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.
Yaklaşık 5 dk.
- 9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 50 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Yaklaşık 2 dk.
- 13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
Aşçının notu: Serve with crusty bread to soak up the delicious sauce.
Porsiyon başına
Besin değerleri
- Kalori
- 907kcal
- Protein
- 47g
- Karbonhidrat
- 36,8g
- Yağ
- 62,5g
- Lif
- 7,1g
- Şeker
- 10,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.