Monday, 27 February 2017

Navarin d`Agneau - Lamb Stew

This is a recipe I have not known about until this weekend. I bought some small pieces of lamb and checked the writing on the package. Then I checked Google.

It is a spring recipe with root veggies and other veg. It takes a long time to braise - if you do not  use a pressure cooker. The taste is intense and very delicious.

400 g lamb shoulder or short ribs
2 tbsp oil
2 tbsp flour
4 yellow navettes
8 small red potatoes
1/2 leek
2 small white onions
3 spring onions
4 cloves of garlic
2 bay leaves
2 tbsp tomato paste
5 drops Tabasco
1 tbsp Agave syrup
1 stick rosemary
500 ml lamb stock
200 ml red wine
salt and pepper
Peel the veggies and cut into big chunks. Wash the potatoes and cut into 2-  3 pieces.
Season the lamb with lots of black pepper and salt and coat with flour.
In the pressure cooker heat 1 tbsp of oil and chuck in all the veggies, season and let them get some color.
Get them out of the pot and add more oil.

Brown the meat on all sides- makes a lot of smoke- and add tomato paste, cook for 2 minutes, get in the red wine and scrape the bottom of the pot.
Now pour in the stock and add bay leaves and rosemary and a bit of more salt and pepper. Bring to a boil and close the lid and let the pressure rise. When the sign is out, reduce the heat and let it cook for 23 minutes.

Get the pot off the flame and into the sink and let cold water run over the lid and use the whistle to reduce the steam, open and put it back on the heat.

Add the veggies and bring back to a boil.
Close the lid again and bring back to pressure and cook for 11 minutes, steam off and taste the sauce.
You can either mopp up the sauce with Baguette or as I did it, with some small pasta.

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