Name: Navarin of lamb recipe by Tejasvi Arneja at BetterButter
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 2 tablespoons - olive oil; Boned rolled lamb shoulders fat trimmed - 2 kg; 2 tablespoons - plain flour; 2 tablespoons - tomato paste; Garlic cloves crushed - 3; 3 cups - chicken stock; 1 cup - white wine; Fresh thyme sprigs - 6; Dried bay leaves - 3; Baby potatoes - 800 gms; Baby carrots - 2 bunch; Spring onions - 2 bunch; Green beans - 300 gms; Frozen green peas - 1 & 1/2 cup; Bread to serve with it

Ingredients Serving: 6

2 tablespoons - olive oil
Boned rolled lamb shoulders fat trimmed - 2 kg
2 tablespoons - plain flour
2 tablespoons - tomato paste
Garlic cloves crushed - 3
3 cups - chicken stock
1 cup - white wine
Fresh thyme sprigs - 6
Dried bay leaves - 3
Baby potatoes - 800 gms
Baby carrots - 2 bunch
Spring onions - 2 bunch
Green beans - 300 gms
Frozen green peas - 1 & 1/2 cup
Bread to serve with it

Instructions

Heat the oil in a large stock pot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.
Add the flour, tomato paste and garlic and cook, stir for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat.
Reduce heat to low and simmer, cover, stirring occasionally, for 1 hour 10 minutes.
Cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.
Add the carrots, onions, beans and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper
Serve hot with bread

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