Lamb Navarrin Recipe

It would not be an exaggeration if we say that French cuisine, with its legendary chefs and cooking traditions that have survived to this day, is the origin of the science of gastronomy. This cuisine, which inspires world cuisines and rises by using local and fresh products with traditional methods, has always progressed in line with the needs and supplies of its period throughout its development. The result is that when we say gastronomy, French cuisine comes to mind.

Based on this, I would like to make a small reference to ourselves. Cuisine is a culture that becomes more valuable when a country protects its own values, history and products. That's why it is our duty to pass on how tarhana soup is made from generation to generation.

Going back to our topic again; Lamb navarin is a French dish made with lamb meat and root vegetables, slow-cooked, and rewards us with Turkish delight-like meat and a delicious broth.

How to Make Lamb Navarrin Recipe?

• Chop the lamb meat into pieces larger than cubes.
• Chop the onion and crush the garlic.
• Mix the flour, salt and pepper in a large bowl and coat the lamb pieces you cut thoroughly in this mixture.
• Heat the oil thoroughly, add the meat and cook on all sides over high heat for 3-5 minutes until just sealed.
• Set the sealed meat aside. Immediately throw the onion and garlic into the same pot and start sautéing.
• After sautéing for 2-3 minutes, add the butter and continue sautéing. When the onions soften, add the wine and deglaze the pot. So scrape off any aromatics that stick to the bottom of the pot.
• When the onions soften, add the wine and deglaze the pot. So scrape off any aromatics that stick to the bottom of the pot.
• Add crushed tomatoes and sauté for another 2-3 minutes.
• Finally, add the broth and put the meat back into the pot. Add the bay leaves at this stage and close the lid of the pot.
• When the liquid inside starts to boil, turn the heat down to low and let it simmer. Let it cook like this for 1.5 hours.
• Meanwhile, peel the carrots and onions. Wash the potatoes thoroughly. You can use it whole or cut it if you want.
• After 1.5 hours, put the meat in the pot aside with a colander. Pass the remaining water through a strainer, and then return both the meat and the filtered water to the pot.
• Add all the vegetables except peas, close the lid, stir again and cook until the vegetables are tender enough to sink into a fork. Add the peas 10-15 minutes before the vegetables are cooked.