Kiki's Bistro lamb navarin recipe

Serves 6
January 8, 2008 7:57:11 AM PST

Prep time / Cooking time
20 minutes / 1 hour 10 minutes


  • 3 to 4 lbs of lamb (shoulder, neck and breast)
  • 2 tb flour
  • 3 cups lamb or beef stock
  • 4 tomatoes, ripe, peeled, seeded and chopped
  • 5 carrots, peeled
  • 5 turnips, peeled
  • 12 spring onions
  • 1 lb green peas
  • 2 garlic gloves, mashed
  • Herbs: 1 bay leaf, 1/4 tsp thyme
  • Salt and pepper
  • Cooking oil
  • Step 1: Cut the lamb into 2-inch pieces.

    Step 2: In a large saucepan or casserole, heat 1 tablespoon of oil. Brown over medium heat a few pieces of lamb at a time. Sauté until brown on all sides.

    Step 3: Put all pieces of meat in the casserole, add garlic gloves and cook over high heat for 1 minute.

    Step 4: Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.

    Step 5: Warm the stock in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes and herbs. Boil and simmer for 30 minutes over medium to low heat.

    Step 6: Add the carrots, onions and turnips. Simmer for 30 minutes again over medium to low heat.

    Step 7: Cook the peas in a saucepan with salted water for 5 minutes. Add to the lamb just 5 minutes before serving. Remove the herbs.