Spring lamb stew
Prep time less than 30 mins
Cook time less than 30 mins
From The Little Paris Kitchen: Cooking with Rachel Khoo
For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.
Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.
Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.
Season with salt and freshly ground black pepper to taste, and serve straightaway.
- 1 tbsp olive oil
- 1kg/2lb 4oz lamb neck, cut into pieces
- 2 garlic cloves, crushed to a paste
- 1 onion, finely chopped
- 1 bay leaf
- 2 sprigs of thyme
- 4 carrots, cut into chunks
- 100g/3½oz fresh or frozen peas
- 100g/3½oz green beans
- salt and pepper
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