Navarin d'Agneau (Lamb and Spring Vegetable Stew)
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Ingredients
- 800 g diced lamb shoulder
- 500 ml lamb or chicken stock
- 3 carrots, sliced
- 400 g new potatoes
- 150 g fine green beans, trimmed
- 100 g frozen peas
- 1 onion, sliced
- 2 garlic cloves
- 200 g tinned chopped tomatoes
- 3 fresh thyme sprigs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 660 kcal
- Protein
- 40.2 g
- Carbohydrate
- 28.7 g
- of which sugars
- 9.8 g
- Fat
- 42.5 g
- of which saturates
- 17.8 g
- Fibre
- 6.8 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb in batches over a high heat, then set aside.
- 2
Add the onion to the pot and cook for 6 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Stir in the tinned tomatoes and lamb stock and add the thyme sprigs.
- 4
Return the lamb to the pot, cover and simmer gently for 50 minutes.
- 5
Add the carrots and new potatoes and simmer for a further 15 minutes.
- 6
Add the green beans and peas and simmer for a final 8-10 minutes until the lamb and all the vegetables are tender.
- 7
Remove the thyme stalks before serving.
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