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* Exported from MasterCook *
Lamb Navarin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lamb shoulder, deboned -- (750 g)
2 ounces lard -- (50 g)
2 tablespoons all-purpose flour
1 garlic clove
2 tablespoons tomato sauce
1 cup chicken broth
5 ounces onions -- (125 g)
4 ounces young turnips
6 ounces carrots
5 ounces green beans
1 pound Yukon Gold potatoes
1 tablespoon chopped parsley
Butter
Salt
Pepper
1 pinch sugar
Thyme
1. Peel veggies (except green beans) and wash them thoroughly.
2. In a heavy saucepan, cook lamb in lard over medium heat, until golden on
all sides.
3. Sprinkle flour over meat and stir for one minute, until flour is
'cooked', taking care not to brown it.
4. Finely chop garlic and add it to the pan.
5. Cover meat with chicken broth.
6. Add tomato sauce, salt, pepper and thyme. Cover and simmer for about 45
minutes.
7. Dice veggies, cutting beans into 3 pieces.
8. Cook veggies in butter. Add sugar and keep stirring. When golden, add
them to preparation.
9. Simmer for 45 minutes. Then add potatoes, quartered.
10. Simmer for another 45 minutes. Preparation is ready when potatoes are
cooked through.
11. Scoop fat from top of the dish. Check seasoning. Serve with chopped
parsley on top.
Navarin d'agneau aux légumes de saison
Source : www.dufrais.be/fr/recette
Translated and forwarded by Claudia
Total time: 3 hours
Contributed to the FareShare Gazette by Claudia; 2 June 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 287 Calories; 15g Fat (46.1% calories from
fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 261mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 3 Fat; 0 Other
Carbohydrates.
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