Travel Reference
In-Depth Information
Navarin of lamb
A complete one-pot meal, this can be chilled or frozen and reheated.
1 Melt the butter and the oil in a large
flameproof casserole, add the lamb,
and cook until brown on all sides.
Add the onions and cook gently for
5 minutes, stirring frequently.
SERVES 4
TIME TO COOK 1HR
15 MINS
REHEAT TIME 18 MINS
2 Sprinkle the flour over the meat
and stir well for 2 minutes, or until
the pieces are evenly coated. Stir in
the stock, add the tomato purée and
bouquet garni, and season with salt
and pepper. Bring to a boil, then cover
and simmer for 45 minutes.
1 tbsp butter
1 tbsp olive oil
2lb (900g) lamb shoulder, cut
into pieces
2 small onions, quartered
1 tbsp plain flour
14fl oz (400ml) lamb stock
or beef stock
2 tbsp tomato purée
1 bouquet garni
3 Add the potatoes, carrots, and
turnips. Cover and cook for another
15 minutes.
salt and pepper
10oz (300g) small new
potatoes, cubed
10oz (300g) small whole
carrots, sliced
4 To reheat at the campsite, bring to a
boil, then stir in the beans, cover, and
simmer for 10-15 minutes longer, or
until all the vegetables are tender.
Serve with chunks of French bread to
soak up the juices.
10oz (300g) baby turnips,
sliced
6oz (175g) green beans, ends
sliced off
