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Lamb Stew - (Navarin De Mouton)

Cuisine: French
Type: Lamb
Courses: Soup
Serves: 5 people

Recipe Ingredients

2 lbs 908g / 32ozLamb shoulder - cut for stew
2 tablespoons 30mlButter
1/4 teaspoon 1.3mlGranulated sugar
1 tablespoon 15mlFlour
2 cups 474mlLukewarm water
1 cup 237mlConsomme
1 cup 62g / 2.2ozOnion - studded with (medium)
1   Clove
1   Bay leaf
1   Thyme
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlPepper
12 teaspoons 60mlPotatoes - peeled and (medium) quartered

Recipe Instructions

In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until browned on all sides. Add sugar and cook for 3 minutes, stirring constantly. Pour fat off pan.

Sprinkle meat with flour, and cook until brown, stirring constantly. Stir in water and consomme.

Add onion, bay leaf, thyme, salt, and pepper. Bring to boil.

Cover and simmer for 1 hour. Add potatoes. Cover and continue simmering for another hour. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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