| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 535 | 28g | 8g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 44g | 1.2g |
Why I Love French Lamb Navarin
One look at the Lamb Navarin, and I couldn’t help but fall in love. The hearty, rustic stew with tender pieces of lamb and a flavorful broth was not only comforting but also visually appealing in its homeliness. The recipe for Lamb Navarin quickly became a favorite in my home, and I’m thrilled to share it with you.
A Fusion of Global Influences
While the Lamb Navarin is essentially a traditional French dish, my approach takes inspiration from various global cuisines. Growing up in Atlanta, with parents hailing from Nigeria, has allowed me to cherish and incorporate a blend of cultures in my cooking. Drawing from my Afro-Southern culinary background, I’ve added twists to this classic making it an epitome of cultural harmony on a plate. Although there is no direct inspiration from a prominent chef for this recipe, I’m constantly influenced by the works of South African chef Zola Nene.
Comparisons and Complementing Dishes
The Lamb Navarin is somewhat similar to the Irish Stew or even a Moroccan Tagine with its succulent meat stewed with vegetables. However, the distinctiveness of Lamb Navarin is in its use of turnips along with a white wine based broth, giving it a unique inception of flavors.
When it comes to pairing, the stew is versatile in nature. Having it simply with a chunk of crusty bread works wonderfully, but it’s also fantastic when served alongside a fresh, peppery arugula salad or even a serving of creamy mashed potatoes. This simple yet hearty dish has the ability to welcome a plethora of tastes and textures, and that’s another aspect I deeply cherish about it.
Whether you’ve cooked French cuisine before or this is your first foray, the recipe for Lamb Navarin won’t disappoint. Its fusion of flavors combined with the enthusiasm that comes from experimenting with a classic dish is what makes it stand out. The unconditional love and joy of cooking are ingrained in each and every ingredient of this dish, making it truly special. So grab your apron, and journey with me into the unforgettable culinary experience that the Lamb Navarin promises.
What You’ll Need
- 2.5 pounds of lamb stew meat, cut into 1.5-inch pieces
- 2 tablespoons all-purpose flour
- 4 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 3 medium-sized carrots, peeled and cut into 1-inch pieces
- 3 medium-sized turnips, peeled and cut into chunks
- 15 small pearl onions, peeled
- 3 medium-sized tomatoes, peeled, deseeded and chopped
- 1.5 cups of dry white wine
- 3 cups of chicken stock
- 1 tablespoon of tomato paste
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 3 tablespoons of fresh parsley, finely chopped (for garnish)
Method
Step One
Season the lamb stew meat with salt and black pepper, then coat lightly with the all-purpose flour.
Step Two
Heat 2 tablespoons of olive oil in a large pot or dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the lamb pieces and set aside.
Step Three
In the same pot, add 1 more tablespoon of olive oil if necessary, then add the chopped large onion and minced garlic. Sauté until the onion becomes translucent.
Step Four
Add the carrots, turnips, and pearl onions to the pot. Cook, stirring occasionally, until the vegetables start to soften.
Step Five
Add the chopped tomatoes to the pot, followed by the dry white wine. Stir well and allow the wine to reduce for a few minutes.
Step Six
Return the browned lamb pieces to the pot. Add the chicken stock, tomato paste, thyme, rosemary, and bay leaf. Stir everything together, ensuring the tomato paste is well combined. Bring the mixture to a low boil.
Step Seven
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the lamb is tender.
Step Eight
Remove the thyme, rosemary, and bay leaf from the pot. Taste and adjust the seasoning as needed.
Step Nine
Sprinkle the stew with the chopped fresh parsley just before serving. Enjoy the Lamb Navarin hot for the best experience.
