What is Navarin?
Navarin is a French lamb stew made of root vegetables. Although mutton or adult sheep meat can be added instead of lamb, most recipes for this stew call for finer lamb pieces. Potatoes and onions are almost always included, as well as many other vegetables and spices. The term Navarin is said to come from the French word for turnip: navet .
Maze for Navarin is always trimmed with fat and cut into pieces of bites. Then it is often often spice and pepper before starting the cooking process. A lamb shoulder or breast is usually used for this steamed meat. Generally, green vegetables, usually green beans or peas are also added, although celery can also be added. Although tomatoes are sometimes found in Navarin, tomato paste is almost always included. Mustard, often dijon, is often added.
Most vegetables are pepřed by cooking. Onions can be chopped into wedges, but small pearls are more often used. Pearl onions isJust peeled and placed in the whole stew. Garlic is always crushed. They are usually fresh and are joined together in Garni or in a small bouquet, so they can be easily extract from stew before serving. Navarin liquid base is usually chicken or beef supplies.
To make navarin navarin, lamb brown in butter and oil and then remove. Garlic, along with some root vegetables is added and cooked. Then the flour is mixed to thicken the drops just before adding tomato paste and mustard. Once the ones are mixed, the meat returns to the pot. Potatoes, a bundle of herbs and supplies are added last.
alternately, garlic can be added as brown meat. The meat is covered with a mixture of flour, salt and pepper. The stock can be heated separately and the meat is placed in the stock after its covered mixture of flour. Tomatoes and herbs are added before its permission. After cooking for about half an hour is added inOther vegetables.
In any version, Navarin can cook up to an hour after adding vegetables. If green beans are used, they are included about half an hour before the steered meat is completed. The peas are added just minutes before completion. Once the stewed meat is ready, the herbs are removed. Navarin is often decorated with parsley.