Navarin of Lamb

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: French Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • Boneless mutton, cubed - 1 kg
  • 1 onion, finely chopped 1
  • 1 carrot, finely chopped
  • Plain flour - 2 tsps
  • Dry white wine - 115 ml
  • Chicken or vegetable stock - 550 ml
  • 3 tomatoes, peeled, & chopped
  • 3 turnips, quartered
  • 12 button onions
  • 12 small new potatoes
  • 12 baby carrots, halved
  • Peas - 150 gms
  • Olive oil - 1 tbsp
  • Sugar 1 pinch
  • Black pepper, ground as required
  • Parsley sprigs to garnish
  • Salt as required

How to Make Navarin of Lamb

  • Heat oil in a heavy pan, add the mutton pieces and cook until browned all over.
  • Remove with a slotted spoon and keep aside.
  • Add the chopped onions and carrots and cook, stirring occasionally for 10 mins.
  • Sprinkle sugar and flour and continue cooking until lightly browned.
  • Add the wine, stock, salt and pepper, then add the tomatoes and bring to a boil.
  • Put the mutton pieces back in the dish, cover and cook gently for 30 minutes.
  • Add the turnips, onions and potatoes, cover and cook for 20 minutes.
  • Add the carrots and cook for another 10 minutes, then add the peas and cook for 5-7 minutes.
  • Remove the meat and vegetables with a slotted spoon and transfer to a serving plate.
  • Boil the left over juices to thicken slightly and put the vegetables and lamb pieces.
  • Mix well with the thicken sauce.
  • Garnish with parsley and serve.