Navarin of Lamb

Navarin of Lamb is a popular French Soups and Stews
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Soups and Stews
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Serves 6
Rated 5 based on 100 votes


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


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

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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