Navarin D'agneau: Lamb Stew With Spring Vegetables
Navarin d'Agneau is a traditional Occitan lamb stew that celebrates the fresh flavors of spring vegetables. This hearty and flavorful dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 1 1/2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 pound new potatoes, halved
- 1 cup fresh peas
- 1 cup pearl onions
- 2 cups chicken broth
- 1 cup white wine
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, rosemary, bay leaf)
- Salt and pepper to taste
Instructions
- Season the lamb with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Brown the lamb in batches and set aside.
- Add the onion and garlic to the pot and cook until softened.
- Return the lamb to the pot and add the carrots, potatoes, peas, and pearl onions.
- Pour in the chicken broth and white wine. Stir in the tomato paste and add the bouquet garni.
- Bring the stew to a simmer, then reduce the heat and cover. Cook for 1 hour, or until the lamb is tender.
- Adjust the seasoning with salt and pepper, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Navarin d'Agneau with crusty bread or over a bed of couscous for a complete meal.
Tips & tricks
For a richer flavor, you can brown the lamb in a separate pan before adding it to the stew pot.
Cost
$25