BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A This video recipe gives you step by step instructions on how to make an authentic lamb navarin which is a classic lamb casserole dish.
It is an entry level recipe that is easy to realize at home. cost wise that recipe is fairly inexpensive as It uses lamb shoulder meat. This dish in French is called Navarin d’agneau but it can be translated as a lamb stew recipe.
The ingredients below are enough to cater for 4 people.
Ingredients for the Navarin:
Lamb shoulder 800 grams without the bone.
100 grams of carrots
100 grams of onions
2 cloves of garlic
20 g of tomato paste
20 grams of flour
20 grams of butter
5cl of oil (with high smoke point)
1 bouquet Garni
a small bunch of curly Parsley
a few pinch of salt and pepper
6 potatoes (suited for boiling)
For the caramelized onions:
250 of pearl or small pickling onions.
10 grams of sugar
20 grams of butter
enough water just to cover the onions.
Link to the video on caramelised onions: https://www.youtube.com/watch?v=Fwn6Xmvgz2M
The stew pan used in this video: http://amzn.to/294m3hw
20 Comments
Great stuff . Bon Appetit !
Can I put red wine instead of sugar? Thanks ❤
No wine ?
Nice mise en place . Bravo !
Neverland ? Never !
Insead of water , home made lamb fond is even better .
How long in the oven
I don't like the idea of leaving carrots out of a stew, also potatoes whole do not look presentable, they should be quartered, and never ever call onions and carrots ugly, that is a no no my friend. God created these wonderful vegetables for our nourishment, and therefore they could never be called uglyl Use of the word 'unwarranted', 'unsightly', 'unnecessary', etc. is probably a better choice of phrasing your intentions.
Absolutely delicious.
Gennaro's Lamb Stew is better. 🎉😊
Thanks!
Cooking with the rope! 😮
Not good.
Please, show us how to make Rillette
Perfect example of why classic French dishes are classic. Cook in flavor, blanch potatoes, caramelize onion, strain sauce and put together for perfection.
❤
Looks amazing I bet it taste delicious..can I cook this in a slow cooker …as I'm new here I've been going back to start of all yr videos…thanks for tip on pickling onions as I'm Australian I was looking for pearl onions and never knew bout pickling onions …thanks yr awesome Stephane 👍👍👍🤤😀🙏
Can we replace the sugar with honey or maple syrup? I dont consume white sugar
My French mother makes this beautifully, very rustic from the countryside farm. I'm going to try this way because of the Browning of the lamb.😊
Looks delicious! What is in the garni?
A few days before seeing this video I had made my own recipe for Navarin of Lamb, which I have derived from several others, taking the bits I like. I noticed two big differences between the recipe in this video, and many others I have seen. 1) No white wine is added. I always thought a crisp white wine was an important component of the sauce's flavour. 2) The sauce here is thickened with flour. In some other recipes the sauce tends to be a very clear 'broth', like a clear soup. I think this version is very "restauranty" and less rustic. I had believed that a key 'gimmick' of Navarin of lamb was the use of whole baby vegetables. In my version I include: whole baby carrots, whole baby new potatoes, and whole baby turnips (if I can get them, else chopped turnips), and whole baby plum tomatoes. This gives the dish a very rustic and interesting look. Not being French I dare say I am committing sacrilege!