Navarin De Mouton
From sitbynellie 15 years ago
- 120 minutes to make
- Serves 4
This lamb casserole is delicious and easy. Originally from the 'St. Michael All-Colour Cookbook' published by Marks & Spencer, it ccan now be seen at cookitsimply.com.
Ingredients
- 2 tablespoons olive oil shopping list
- 1 large onion, chopped shopping list
- 1 garlic clove, crushed shopping list
- 2 lbs. cubed stewing lamb or chump chops, floured shopping list
- 14 oz. can chopped tomatoes shopping list
- 1 tablespoon tomato puree shopping list
- 2 large carrots, peeled and sliced shopping list
- Half a swede, diced shopping list
- 1 bouquet garni (a homemade one or a bought one - teabag style) shopping list
- 1 teaspoon sugar shopping list
- salt & pepper shopping list
- Chopped parsley shopping list
How to make it
- Preheat the oven to Gas 3.
- In a flameproof casserole, heat the oil.
- Add the onion and saute gently for about 5 minutes until softened.
- Add the garlic and saute a further minute.
- Remove the onion & garlic with a slotted spoon and set aside.
- In the casserole, on a fairly high heat, quickly brown the floured lamb. Do this in batches, and set the browned meat aside to keep warm.
- Return the onions, garlic and meat to the casserole.
- Add the chopped tomatoes and the tomato puree and stir well in.
- Add the carrots, the swede, the bouquet garni, sugar and seasoning. Mix well in.
- Bring gently just to the boil.
- Cover the pot and transfer to the oven and cook for 2 hours. Check about 3/4 the way through cooking time, and add a little hot water if the casserole appears too dry.
- Sprinkle with chopped parsley to serve.
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