NAVARIN A' LA PRINTANIERE
LAMB CASSEROLE WITH BABY CARROTS
1 kg trimmed lean lamb shoulder meat in diced pieces (ask you butcher)
30g butter
1 onion chopped finely
1 garlic clove crushed
1 tbspoon of plain flour
500ml brown stock (my fave brand being Moredough kitchens premium beef stock from green grocer)
make a bouquet garni ( wrap string around some celery,thyme,parsley)
dutch carrot bunch (approx 15 or so)
8 spring onions
200g turnips (baby or cut up smaller the larger ones say two)
200g baby potatoes
150g fresh peas
Have your butcher chop the meat off the shoulder for you and dice into bite size pieces. Heat your butter in a large casserole dish and cook the meat til brown in two batches. Then remove from the casserole dish into a large dish for a moment.
Add your chopped onion to the liquid left and cook with the crushed garlic clove. Cook for 3 mins or so until onion opaque but not browned.
Return your meat to the onion mix. Add the flour to the meat and mix through while sizzling until the liquid dries up a little then add your stock slowly mixing. Add the bouquet garni and bring to the boil. Simmer on low heat then for approx 1 1/4 hours.
Trim carrots and leave a little bit of the green bit on top. Same with the spring onions and baby turnips. Cut potatoes in half if they are a bit big.
Add vegetables to the casserole dish and bring to the boil and simmer for 15 minutes or until vegetables are tender. Season with plenty of salt and pepper before serving.
Can be used for the next two days if kept after cooling down in the refrigerator covered.
DELICIOUS!! enjoy :)
