Rachel Khoo’s spring lamb stew

Navarin in casserole dish

You will need
1kg lamb neck, cut into pieces
2 cloves of garlic, crushed to a paste
1 onion, finely chopped
1 tablespoon olive oil
1 bay leaf
2 sprigs of thyme
4 carrots, cut into chunks
100g fresh or frozen peas
100g green beans, shopped
Salt and pepper

Method
1. Preheat the oven to 160°C/gas mark 2 ½. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for one and a half to two hours or until the meat is tender.

2. Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for five minutes or until the vegetables are tender, then drain.

3. Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.

Recipe: The Little Paris Kitchen, Rachel Khoo (Penguin)


Click here to go to the original article on Red Online
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