Here’s a great stew recipe, courtesy of our friends at Ama Waterways. Enjoy!
Lamb Navarin is a European lamb stew usually served as the main dish at gatherings. With a rich gravy & most often accompanied by fresh root veggies, sweet peas and some polenta, this dish is a very popular one in many households. Here’s Ama Waterways’ favorite recipe to bring this unique dish to your dinner table.
2lbs. lamb shoulder stew meat cleaned and cut into bite size cubes
3 tbsp. sunflower oil
1 tbsp. sugar
2 tbsp. flour
4 cups red wine
salt and pepper to taste
1 tsp. herbs de Provence
1 cup tomatoes, seeded and diced
3 cloves garlic, minced
1.5 cups veal stock
1 tbsp. parsley, chopped
1 tbsp. thyme, chopped
Brown the lamb cubes in small batches in cooking oil and set aside reserving all juices.
Heat the sunflower oil until just smoking and add the browned lamb cubes and the sugar.
Cook over high heat until meat in caramelized.
Add flour and reduce heat to medium.
Cook the flour stirring often for 5-7 minutes.
Add the red wine and reserved lamb juices.
Stir constantly to thicken.
Add salt, pepper, herbs de Provence, tomatoes, minced garlic and cook for 10 minutes.
Add veal stock and simmer for one hour or until meat is tender.
Take out the meat and let the sauce reduce to desired consistency.
Add fresh herbs and season to taste with salt and pepper.
Serve with polenta.
Makes 6 servings.
See the original Ama Waterways Recipe by clicking HERE.
Are you ready to enjoy some of this savorful food on your next river cruise? If so, click HERE to answer a few quick questions and get started planning today!