Lamb navarin stew
- May 2017
- Serves 4
- Hands-on time 35 min, simmering time 2 hours
Navarin is a slow-cooked French lamb ragú that’s made by simmering lamb in a rich wine sauce until it’s pull-apart tender. Serve with green beans for a classic French dinner party dish.
- Dairy-free recipes
- 28.2g (10.7g saturated)
- 17.2g (7.4g sugars)
It’s important to brown the meat because it adds complex flavours to the finished dish. It takes time and a hot pan for the natural proteins and sugars in the meat to caramelise and brown, creating rich, savoury flavours. (The browning process is called The Maillard reaction and only happens at high temperatures.) Use a heavy-based pan and work in batches. If you over-crowd the pan, water released from the meat will cool it down and the meat will simmer in its own juices.
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