Navarin Recipe

• 3 to 4 lbs Lamb (shoulder, neck and breast)
• 2 tbsp Flour
• 3 cups Lamb Stock
• 4 Tomatoes (ripe, peeled, seeded and chopped)
• 5 Carrots (peeled)
• 5 Turnips (peeled)
• 12 Spring Onions
• 1 lb Green Peas/Snow Peas
• 2 Garlic Gloves (mashed)
• 1 Bay Leaf
• 1/4 tsp Thyme
• Salt & Pepper (to taste)
• Cooking Oil

• Cut the lamb into 2-inch pieces.
• Heat 1 tbsp oil in a large saucepan. Brown a few pieces of lamb over medium heat, at a time. Sauté until brown on both sides.
• Put all the pieces of lamb in the saucepan, add mashed garlic gloves, and cook for a minute, over high heat.
• Remove half of the fat and toss the meat with flour, salt and pepper. Cook for two minutes, over high heat.
• Heat the stock in a separate saucepan. Add to the meat and boil. Stir occasionally.
• Now, add tomatoes, bay leaf and thyme. Boil and continue to simmer over medium to low heat for 30 minutes.
• Add carrots, onions and turnips. Again simmer for 30 minutes, over medium to low heat.
• Cook peas in a saucepan for 5 minutes.
• Add to the lamb five minutes before serving. Remove bay leaf and thyme.
• Serve hot.