Lamb stew with turnip or Navarin

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Today allow me to offer you a classic French dish of lamb Navarin(Navarin), whose name comes from the word navet(turnip). This cooking method is like, even those who don't like lamb. The dish with the same name already, but since I have other ingredients and the cooking method, too, put my recipe on your court.

Ingredients for Lamb stew with turnip or Navarin

Step by step instruction of cooking Lamb stew with turnip or Navarin

Шаг 1

Lamb cut into large chunks. If there is a bone left. Fry with 2 tablespoons of olive oil.

Шаг 2

With tomatoes remove the skin, cut.
Garlic press out through the frog.
Cut onion into small strips.

Шаг 3

When the lamb is fried to Golden brown, remove it from the pan. The fat from the meat and pour the pan my. This step will allow you to get rid of excess fat and smell.

Шаг 4

Fry the onion with a tablespoon of olive oil.

Шаг 5

Add the lamb, salt, pepper, nutmeg, bouquet Garni, flour. Stir fry for 1 min Add the chopped tomatoes and garlic. Mix everything again.

Шаг 6

Add boiling water to the meat barely covering.
Add the tomato paste. Simmer for 45 min.

Шаг 7

At this time, peel the carrots and turnip (I had mini turnips). Cut carrot, turnip in small cubes.

Шаг 8

Fry the vegetables in remaining olive oil until Golden brown.

Шаг 9

Add them to the meat. And simmer for another 45 min.

Шаг 10

25 minutes before end of cooking add the peas. If canned peas, then add it 10 minutes before end of cooking.

Шаг 11

This lamb can be served with potatoes, cous-cous.

Bon appetit!