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Friday, August 7, 2009

Navarin D'Agneau, Pommes Puree




This is a great example of cuisine bourgeoise. Recipe anon. It was outstanding.


1.5kg lamb shoulder cut into large chunks ( bite sized or larger )
4-6 Tbsp olive oil
(For garnish)
2 large carrots
Pearl or baby onions
White turnips
(For Cooking)
½ onion, chopped into large pieces
1 carrot cut into large pieces
1 stick of celery chopped up
½ head garlic, peeled and chopped
100ml dry white wine
2 bay leaves Several sprigs thyme2 tablespoons of tomato paste or so.
Sauté the lamb until nice and brown over a medium heat. Remove from pan and keep warm. Add the chopped vegetables and cook them in the same pan until all the flavors combine. Deglaze with the white wine and reduce to dry. Add the lamb back into the pan with the garlic, thyme and the bay leaf. Cook these together on a medium heat for a little while or until you see all the flavors combine.
Add the tomato paste and cook for a minute or so stirring to make sure it doesn’t stick. Add a little water to this mix and reduce. You will see a nice color develop so keep reducing until you have the color you want.
Add a couple of tablespoons of flour and combine the whole thing. Add water and allow to cook until the meat is tender.
Peel and shape the garnish vegetables and cook them al dente in some water. Strain and set aside.
When the lamb is cooked, remove the meat and strain the sauce. Reduce the sauce to the desired consistency and then add the meat and the shaped vegetables. Allow the dish to simmer until the vegetables are fully cooked.
Let sit for a good hour and then serve with mashed potatoes or a starch of your choice.

This is a relatively easy dish to make and has wonderful flavor. It is also better made the day before and finished the next day as is the case with most dishes of this nature. It is a staple of French Cuisine and is very often the plat du jour in french restaurants.

1 comment:

Brian said...

Looks fantastic