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How to Cook Navarin of Lamb Classic Casserole

Updated on October 17, 2014
Navarin of Lamb
Navarin of Lamb

Step by Step Instructions for Preparing and Cooking Navarin of Lamb

Colder days are perfect for a hearty casserole, a comforting meal that you can cook in one dish in the oven.

In French, a classy language for any recipe, Navarin (Navarin d'Agneau) is a rich mutton or lamb stew which has been cooked with root vegetables, usually including small onions and potatoes.

In this easy to follow recipe, the lamb meat is lovely and tender and the sauce thick and comforting. .

Cook Time

Prep time: 10 min
Cook time: 2 hours 30 min
Ready in: 2 hours 40 min
Yields: 4-6
Perfect for the cooler months
Perfect for the cooler months

Ingredients

  • Boned shoulder or neck of lamb
  • 12 or so large spring onion bulbs with stem removed
  • 1 onion chopped into quarters
  • 1 swede (rutabaga) or one turnip peeled and cubed
  • 1 large carrot sliced thickly
  • 6 new potatoes halved
  • 400 g can of chopped tomatoes
  • 1 cup beef stock
  • 1 bouquet garni
  • 1 clove of garlic
  • 1 tablespoon of oil
  • 1 tablespoon plain flour

Instructions

  1. Preheat oven to low.
  2. Trim any excess fat from the lamb and cut the meat into cubes.
  3. Heat the butter and oil in a flameproof casserole dish and cook the onions over medium heat for 5 minutes till the onions are soft. Add the garlic and cook for a further 1 minute. Remove
  4. Add the lamb in batches to the dish and brown quickly.
  5. When browned, return it all to the casserole dish with the onions.
  6. Sprinkle with flour.
  7. Pour in the stock and cook over low heat, stirring, until the mixture is smooth.
  8. Stir in the swede, carrot, tomatoes, potatoes. Add the bouquet garni.
  9. Cover with the casserole lid and cook in oven for 2 hours (stir 2 or 3 times during cooking) in low oven.
  10. Remove the bouquet garni. Serve
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Nutrition Facts
Serving size: 2 cups
Calories 340
Calories from Fat99
% Daily Value *
Fat 11 g17%
Saturated fat 3 g15%
Carbohydrates 32 g11%
Fiber 6 g24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Instructions with Photos

Cook the onions

Preheat oven to low.

Trim any excess fat from the lamb and cut the meat into cubes.

Heat the butter and oil in a flameproof casserole dish and cook the onions over medium heat for 5 minutes till the onions are soft.

Add the garlic and cook for a further 1 minute

Remove

Return to Casserole Dish

Add the lamb in batches to the dish and brown quickly.

When it's all browned, return it all to the casserole dish with the onions.

Sprinkle with flour.

Pour in the stock and cook over low heat, stirring, until the mixture is smooth.

Stir in the swede, caroot, tomatoes, potatoes. Add the bouquet garni.

Cover with the casserole lid and cook in oven for 2 hours (stir 2 or 3 times during cooking) in low oven.

Remove the bouquet garni before serving.

Serve

Casserole Cookbook

Filled with warm and comforting recipes from a wide range of backgrounds, Cover and Bake also has one-pot meals, slow-cooker meals and more exotic casseroles.

Every recipe has detailed instructions for making these dishes ahead of time and refrigerating or freezing them. Most of the dishes can be frozen for at least one month, many for two or even three months.

Best of all, they taste great no matter when they eaten!

What's Cooking in My Kitchen?
I'm happy to spend time in my kitchen. I have good appliances, a trusty gas cooker, sharp knives and lots of light. I keep my pantry stocked with the basics an...

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© 2008 Susanna Duffy

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    • OhMe profile image

      Nancy Tate Hellams 

      5 years ago from Pendleton, SC

      This looks good and I don't even like lamb or at least I don't think I do. We just don't eat much lamb at all.

    • profile image

      AlleyCatLane 

      5 years ago

      I don't think I have ever tried lamb. This looks delicious. Might have to give it a try.

    • SaintFrantic profile image

      SaintFrantic 

      6 years ago

      Great lens.I love lamb and casseroles.Thanks for sharing

    • profile image

      anonymous 

      7 years ago

      From basic roasted leg of lamb to exotic dishes, your cooking options abound. Lamb shanks, a relatively inexpensive cut, cooks up heavenly in the crockpot.

    • cappuccino136 profile image

      cappuccino136 

      9 years ago

      Mmm, I love a good stew. Your lens looks delicious! Great comfort food.

    • profile image

      Agapantha 

      9 years ago

      I love your easy to follow recipes

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