Navarin d'Agneau (Lamb Stew with Spring Vegetables)
This classic French lamb stew features tender lamb braised with a rich tomato-based broth and an abundance of fresh spring vegetables. It's a hearty and comforting dish perfect for a family meal.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 2 sa. 30 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.109 kcal
Alerjen bilgisi: gluten ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1,2 kglamb shoulder, cut into 4-5 cm cubes
- 2 yemek kaşığıolive oil
- 1 adetyellow onion, chopped
- 2 dişgarlic, minced
- 2 yemek kaşığıall-purpose flour
- 2 yemek kaşığıtomato paste
- 0,5 su bardağıdry white wine
- 4 su bardağıbeef broth
- 1 adetbay leaf
- 3 gfresh thyme
- 3 adetcarrot, peeled and cut into large chunks
- 4 adetpotato, peeled and quartered
- 2 adetturnip, peeled and quartered
- 200 ggreen bean, trimmed
- 1 su bardağıfresh pea, shelled
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
garnish
- 2 yemek kaşığıfresh parsley, chopped
Ekipman
dutch oven · spoon · knife · cutting board
Hazırlanışı
Adım adım
- 1
Pat the lamb shoulder dry with paper towels and season generously with salt and black 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.
- 3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
Yaklaşık 15 dk.
Aşçının notu: Do not overcrowd the pot; this ensures a good sear and prevents steaming.
- 4
Remove the browned lamb from the pot and set aside.
- 5
Add the yellow onion to the pot and cook until softened and translucent, about 5 minutes.
Yaklaşık 5 dk.
- 6
Stir in the garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
- 7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
Yaklaşık 2 dk.
Aşçının notu: This helps thicken the stew.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Yaklaşık 2 dk.
Aşçının notu: Cooking the tomato paste deepens its flavor.
- 9
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
Yaklaşık 2 dk.
- 10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
Yaklaşık 1 dk.
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
Yaklaşık 1 sa.
Aşçının notu: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
- 12
Add the carrots, potatoes, and turnips to the pot.
Yaklaşık 2 dk.
- 13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
Yaklaşık 45 dk.
Aşçının notu: Check for tenderness by piercing the lamb and vegetables with a fork.
- 14
Stir in the green beans and fresh peas and cook for an additional 5-7 minutes, until they are tender-crisp.
Yaklaşık 7 dk.
Aşçının notu: Adding these vegetables at the end keeps them vibrant and prevents them from becoming mushy.
- 15
Remove the bay leaf and thyme sprigs before serving.
Yaklaşık 1 dk.
- 16
Taste and adjust seasoning with additional salt and black pepper if needed.
Yaklaşık 1 dk.
- 17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 1.108,5kcal
- Protein
- 59,5g
- Karbonhidrat
- 57,5g
- Yağ
- 74,3g
- Lif
- 11,4g
- Şeker
- 15g
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 in a pot on the stovetop over low heat, or in the microwave until warmed through.