Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup canned tomatoes, crushed
- 1 cup chicken broth
- 1 cup red wine
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add the carrots and potatoes and cook for another 5 minutes.
6. Add the canned tomatoes, chicken broth, red wine, oregano, thyme, salt, and pepper. Stir to combine.
7. Return the lamb to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the oven. Bake for 1 hour.
9. Remove the pot from the oven and stir in the frozen peas. Return to the oven and bake for another 15 minutes.
10. Remove from the oven and stir in the chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 24g
Protein: 34g
Sodium: 580mg
Sugar: 6g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Red wine can be substituted with beef or chicken broth.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add chopped bell peppers or zucchini for extra vegetables.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a tablespoon of tomato paste for a richer sauce.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a heavy-bottomed pot to prevent burning.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley or mint leaves.
Pairings:
- Serve with a Greek salad and crusty bread.
Suggested side dishes:
- Roasted vegetables or a side of rice.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered on the stove until it thickens.
- If the lamb is tough, cook for an additional 15-20 minutes.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Navarin is a French stew traditionally made with lamb and vegetables.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with crusty bread and a side salad.
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Region: Greek