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Classic Navarin Of Lamb Recipe
|Butter||2 Ounce (50 Gram)|
|Lamb neck||2 1⁄2 Pound (1.1 Kilograms)|
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (Homepride, 376 Gram)|
|Carrots||1 Pound (450 Gram)|
|Turnips||1 Pound (450 Gram)|
|Potatoes||1 Pound (450 Gram)|
|Frozen peas||8 Ounce (225 Gram)|
|Chopped parsley||15 Milliliter, garnish (1 Tablespoon)|
Serving size: Complete recipe
Calories 4378 Calories from Fat 2612
% Daily Value*
Total Fat 291 g447.7%
Saturated Fat 146.5 g732.7%
Trans Fat 0 g
Cholesterol 881.7 mg
Sodium 3857.7 mg160.7%
Total Carbohydrates 226 g75.2%
Dietary Fiber 48.3 g193.2%
Sugars 53.8 g
Protein 223 g445.9%
Vitamin A 1726.5% Vitamin C 533.1%
Calcium 70.4% Iron 154.9%
*Based on a 2000 Calorie diet
Melt the butter in a flameproof casserole, and fry the lamb gently until it is brown on all sides.
Add the Tomato and Onion Cook-in-Sauce, cover and simmer gently for 45 minutes.
Meanwhile scrape and slice the carrots.
Peel the turnips and cut them into cubes.
Add the vegetables to the casserole and cook for a further 15 minutes.
Meanwhile, peel the potatoes and cut them into chunks.
Add them to the casserole and cook, covered, for 20 minutes more.
Add the peas and cook for a further 10 minutes.
Garnish with parsley and serve hot.