Description
Today allow me to offer you a classic French dish of lamb Navarin(Navarin), whose name comes from the word navet(turnip). This cooking method is like, even those who don't like lamb. The dish with the same name already, but since I have other ingredients and the cooking method, too, put my recipe on your court.
Ingredients
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Lamb
1 kg
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Turnips
200 g
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Carrots
4 piece
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Onion
1 piece
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Tomato
2 piece
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Garlic
2 tooth
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Flour
1 Tbsp
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Olive oil
4 Tbsp
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Salt
-
Seasoning
1 coup
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Tomato paste
1 Tbsp
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Green peas
150 g
Cooking
Lamb cut into large chunks. If there is a bone left. Fry with 2 tablespoons of olive oil.
With tomatoes remove the skin, cut. Garlic press out through the frog. Cut onion into small strips.
When the lamb is fried to Golden brown, remove it from the pan. The fat from the meat and pour the pan my. This step will allow you to get rid of excess fat and smell.
Fry the onion with a tablespoon of olive oil.
Add the lamb, salt, pepper, nutmeg, bouquet Garni, flour. Stir fry for 1 min Add the chopped tomatoes and garlic. Mix everything again.
Add boiling water to the meat barely covering. Add the tomato paste. Simmer for 45 min.
At this time, peel the carrots and turnip (I had mini turnips). Cut carrot, turnip in small cubes.
Fry the vegetables in remaining olive oil until Golden brown.
Add them to the meat. And simmer for another 45 min.
25 minutes before end of cooking add the peas. If canned peas, then add it 10 minutes before end of cooking.
This lamb can be served with potatoes, cous-cous. Bon appetit!
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