My Navarin of Lamb

Navarin is the French term for lamb stew which has been 

cooked with root vegetables, usually including onions.

I like to top my Navarin with dumplings.

But this stew is also very tasty served with warm crusty bread.

INGREDIENTS

2 Tbs Olive Oil
1kg Boned Rolled Lamb Shoulders, fat trimmed, cut into 3cm cubes
1 Tbsp Butter 
2 Tbsps Plain Flour
2 Tbsps Tomato Paste
3 Garlic Cloves, crushed
750ml (3 cups) Vegie Stock
250ml (1 cup) Dry White Wine
1 Sachet of Bouquet Garni
2 Bay Leaves
2 Tsps Dijon Mustard
1 Onion, cut into small wedges
2 Carrots, peeled, cut into 2 cm slices
1 Swedes, peeled, cut into 2 cm pieces
1 Sweet Potato, peeled, cut into 2cm pieces
2 Tbsps Flat Leaf Parsley, coarsely chopped.




Navarin can either be served with dumplings, or Crusty Bread.

For Dumplings
1 Cup Self Raising Flour, plus a little extra
2 Cups Suet Mix (available in the baking aisle at supermarket)
1 Tsp Table Salt
2/3 Cup Cold Water

METHOD
Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

Reduce heat to medium. Add butter and garlic to the stockpot. When melted, add flour. Cook stirring constantly with a wooden spoon, for 1 minute or until the mixture bubbles.

Remove stockpot from heat. Slowly add stock and wine, stirring constantly until all combined.

Return stockpot to heat. Cook, stirring, for 2 to 3 minutes or until the sauce comes to the boil.

Reduce, heat to low. Add tomato paste, dijon mustard, carrot, onion, swede, sweet potato, bay leaves and bouquet garni. Stir to combine.

Return lamb to stockpot. Cover. Simmer, stirring occasionally, for  90 minutes, or until lamb is tender.

Once the lamb is cooked, remove bouquet garni sachet and bay leaves. Season with salt and pepper.

If including dumplings, add the next steps:
Sift flour and salt into a large mixing bowl, stir in suet ix and combine. 

Make a well in the centre, then pour in the water and mix gently by hand; add extra cold water if needed form a firm dough.

Form 2 cm balls from the dough, and just place them onto the surface of the bubbling navarin stew.

Place the lid back onto the stockpot and simmer for 8 minutes. Dumplings should be light and fluffy.

Turn off the heat and leave the stockpot covered for a further 2 minutes.

To Serve:
Sprinkle parsley over the stew, and serve at once with the dumplings or crusty bread.