Navarin Recipe
Ingredients
| Stewing lamb - 3 lbs., boneless | ||
| Fat or butter - 3 tbsps. | ||
| Flour | 3 Tablespoon | |
| Medium onion - 1, chopped | ||
| Garlic | 1 Clove (5gm) | |
| Hot water | 3 Cup (16 tbs) | |
| Bouquet garni | ||
| Salt | 2 Teaspoon | |
| Pepper | To Taste | |
| Thyme | 1/8 Teaspoon | |
| Oregano Butter - 1/8 tsp. | ||
| Small onions - 12 | ||
| Turnip | 12 | |
Directions
GETTING READY
1) Remove excess fat from meat and dice it into 1" pieces.
MAKING
2) Heat butter and sauté meat pieces in it until browned.
3) Discard excess fat and then add flour to meat.
4) Mix in rest of the ingredients except onions and turnip.
5) Simmer the mixture, covered for about 2 hours, stirring occasionally.
6) Take off the garlic clove and if required, discard excess fat.
7) Heat butter and sauté small onions and turnip in it until tender and then mix with meat.
8) Further cook the meat mixture for 20 minutes longer and adjust seasonings.
SERVING
9) Serve at once.
1) Remove excess fat from meat and dice it into 1" pieces.
MAKING
2) Heat butter and sauté meat pieces in it until browned.
3) Discard excess fat and then add flour to meat.
4) Mix in rest of the ingredients except onions and turnip.
5) Simmer the mixture, covered for about 2 hours, stirring occasionally.
6) Take off the garlic clove and if required, discard excess fat.
7) Heat butter and sauté small onions and turnip in it until tender and then mix with meat.
8) Further cook the meat mixture for 20 minutes longer and adjust seasonings.
SERVING
9) Serve at once.
Chef
