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1kg lamb
Precut lamb and vegetables. Prepare a vegetable or chicken broth (I just put two cubes into the water) and let it cook while preparing the rest.
Melt the margarine and when it sizzles, stir-fry the onions, lamb and vegetables. When they all have a nice brown colour, add the flour and mix thoroughly adding little by little the broth while keeping stirring (in French it is called "faire un roux"...don't know the English equivalent but that's the process) for approximately 20 minutes.
Add salt, pepper and the bunch of herbs to your taste (I buy the ready made paquets of herbs, "bouquet garni" and never really bothered about what is in it) and let it cook on medium-low heat for 1 to 1-1/2 hours.
Poster's Notes:
This recipe comes from a French cookbook you'll find in almost all French kitchens. Necessary adaptations have to be made to fit it into the Jewish cooking list. I have translated butter into vegetable margarine.
Posted by Daphne Romy
Nutritional Info Per Serving: N/A
250g turnips
150g carrots
40g flour
50g margarine
1/2 liter broth
100g onions
Bunch of mixed herbs
If you can't have a stew without the potatoes you can add them, but it is no longer a navarin, (the French name for this is Navarin D'Agneau) it becomes a simple lamb stew with potatoes...and you will need an extra 1-1/2 hours cooking.