Recipe : Navarin of spring lamb

Amount	4 Person (s)
Preparation	15 mins
Baking	1 h 20 min
Cost of revenue	Cheap
Level of difficulty	Easy

INGREDIENTS

• 500 g lamb neck
• 500 g lamb shoulder
• 8 new potatoes
• 8 small turnips
• 8 small carrots
• 400 g shelled peas
• 20 g lard (or oil)
• 6 spring onions
• 1 clove of garlic
• 1 c. flour
• 1 c. tablespoons of tomato paste
• 1 Bouquet Garni Knorr Marmite
• 1 c. coffee sugar
• 1 pinch of sodium bicarbonate
• 10 cl dry white wine
• salt and pepper

PREPARATION

1

Cut the meat into pieces.

2

Peel the onions and garlic.

3

Make Heat the lard in a pan and put the meat back on all sides.

4

Remove the meat to a plate and degrease the pan. Put the meat and onions.

5

Singez with flour. Sprinkle with white wine and cover with water to cover the meat.

6

Add garlic, Knorr and Marmite Bouquet Garni tomato paste.

7

Salt and pepper and cook doing everything covered, on low heat for 1 hour.

8

Meanwhile, peel and wash the apples-to-earth, turnips and carrots. Make them steam for 10/15 minutes.

9

Put the shelled peas in a saucepan, cover with cold water. Salt, put the c. coffee sugar and baking.Bring to a boil and doing small-cook for 10/15 minutes.?

10

After 1 hour, add the meat, the vegetables cooked and drained. Stir and cook for another 15 minutes.?

11

Serve hot.

TipS

The lamb stew is traditionally prepared with lamb neck. For a spring stew, also used the shoulder. Carrots, turnips, apples Earth-peas and vegetables are commonly used for the preparation of stew. But you can totally vary the vegetables with the seasons. Sodium bicarbonate keeps the pretty green fresh peas.