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Recipe Navarin of lamb

ARE YOU LOOKING FOR A GOOD STEW FOR YOUR SUNDAY FAMILY MEALS? WE SUGGEST THIS DELICIOUS RECIPE: NAVARIN OF LAMB.

Navarin d'agneau en conserve

Preparation time:

1h

Heat treatment time:

1h30

Shelf life:

12 months

Difficulty:

Community rating:

Ingredients

Number of persons: 6-8 servings

1.5 kg boned shoulder of lamb
2 chicken stock cubes
2 tomatoes
2 tbsps. flour
2 cloves garlic
1 onion
25 cl white wine
Bouquet garni
Salt
Pepper

Preparation

Peel and deseed the tomatoes. Cut them into small cubes. Chop the lamb into large cubes. Chop the garlic.
Crumble the stock cubes into 75 cl of boiling water.
Brown the cubes of lamb in a little olive oil.
When the lamb is golden, add the chopped onion. Wait 2 minutes. Cook over gentle heat, sprinkle with flour and stir for 2 minutes.
Add the white wine, bouquet garni, cubed tomatoes, chopped garlic, stock, salt and pepper. Simmer gently for 30 minutes.
Fill the Le Parfait Super or Familia Wiss terrines up to 2 cm from the edge. Close and immediately proceed with heat treatment for 1 1/2 hours at 100°C. Your navarin of lamb in a jar is ready!