Navarin of Lamb
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | g | Flour, white |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 150.00 | g | Celery, stalks |
| 250.00 | g | Baby carrots |
| 50.00 | ml | Oil, Sunflower |
| 10.00 | g | ROBERTSONS Thyme 6 x 250g |
| 10.00 | g | ROBERTSONS Parsley 6 x 150g |
| 600.00 | g | Onions |
| 3.00 | g | Garlic flakes |
| 75.00 | g | Flour, white |
| 250.00 | ml | Wine, red |
| 80.00 | g | Tomato paste |
| 16.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 800.00 | ml | Water |
Preparation
1. Toss lamb in seasoned flour and brown in oil in a pan, place in the casserole dish.
2. Cut celery into 2cm pieces, peel and trim carrots and place on top of lamb.
3. Add the potatoes, thyme and parsley.
4. Frythe onions and garlic in a pan and add the excess flour, stir and then add the made up stock, wine and tomato paste.
5. Stir until the mixture thickens.
6. Pour oer lamb and vegetables, cover with foil and bake for 1 hour and 30 minutes or until lamb is tender.
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