Navarin of Lamb (French lamb stew) | Classic French Recipes

hi everyone welcome back today it's a good day because we're going to start cooking hey after all this time of looking at culinary techniques and how to cut vegetables prepare them to an a potatoes bouquet garni etc this time is done we've learned enough stuff and it is time for us to learn how to cook things we're going to learn basically the cooking methods used for French cooking how to cook fish how to cook meats and other things today we're making one recipe and it's called never open as some of you may know it's a very classic lamb dish that's being served in a lot of French restaurants and this is what we're going to do that with it because not only it is a traditional dish but it's also an entry-level dish that is very easy to make and it's perfect for our recipe of the day now if you don't know what another album is it is basically a slow-cooked lamb dish that is basically cooked in a sauce made out of an aromatic base method of tomatoes garlic onion and carrots we then are going to add to an a potatoes in the sauce with the meat and the whole verge of meat and vegetables are going to cook all together in that big pan in the oven which is going to be delicious and when it's done we're going to serve it with a set of caramelized onion and sprinkle a bit of parsley it's going to be delicious but let's not waste any more time let's jump in and start cooking out never open another open recipe or D lamb Navan in English which is a slow cook lamb dish and French dish that we're going to make today now what we're going to need today is what you see here very simple ingredients and this is enough to cater for four people in terms of cookware I'm using a cast iron this is the look Jose 24 centimeter pan per Tong wooden spoon very for the product I'm using a piece of lamb shoulder one kilo with the bone 800 grams without the bone as I'm serving around 200 grams of meat per person one homemade bouquet garni the hundred grams of carrot which is one carrot 100 grams of onion 2 garlic cloves I've got here 20 gram of tomato paste 30 grams of flour and a little bit of pasta I'm going to use 2 2 chopped to garnish and decorate we're going to use also to cook some water you can put a lid or more we're going to see how we end up with for the garnish I'm going to use potatoes you have to buy the special type of boiling potatoes a salad for boiling is the best we're going to use to them I've got 6 year but one and a half a day dough a person you can put more if you want and here are the caramelized onion I'm using pickling onions that I'm going to detail around to that size I'm going to caramelize them using water sugar and butter this is 20 grams of butter around a tablespoon worth of sugar and I'm going to use just a little bit of water as we're going to see depending on how the onion is going to lay out in the pan but that's it now let's get started and make our Never okay so let's cook our never as always the first thing you're going to do before you start you're going to wash prepare and cut your vegetable that I've done here I've got my mirepoix so I've cut my carrots and onion in a mirepoix which is this small cube size it's already ready it's on the size I'm getting my cast iron pan on a medium to high heat I've got my meat over here the first thing we're going to do we're going to put some oil run 5 centimeter or more I'm using peanut oil a good amount because it's got that nutty flavor when that's done you're going to simply take your pieces of meat and we're going to let them sizzle and get some coloring on each side so you put them all in the pan and make sure they don't take all the space and they are not on top of each other you can do that in two batches just the first batch as an example I'm just doing a few pieces here okay alright a few minutes at first and now I'm going just going to turn my meter over and as you can see I'm gonna have a nice brownish color on the side and now you leave them on that side again for a few minutes alright the meat is ready you're not cooking it you just make it brown then I'm going to reserve it in a pan on the side and when that's done I'm just going to start my second batch of me so you repeat the process until all of your meat is done all right when you meat is done it's all here basically you're going to remove the excess of fat just leave all the caramels Asian of the meat juices and you're going to be adding your vegetables in so the carrot and the onion alright I'm adding on top hinge of butter and you're going to be basically sweating again the vegetables in the juices with a bit of butter so you can do this and you're going to leave it there for just about maybe 2 or 3 minutes maximum alright so feminists later you're going to add your meat back and something I forget to mention at the beginning of video before you start your cooking process make sure you pre-heat your oven at 220 degrees Celsius or 400 degrees Fahrenheit because we're going to use that to use a Tori fraction method just after this so once the meat is in here we're going to take half flower that we've seen before and we're going to do the process what we call synergy in French which is basically sprinkling flour on top of the middle you don't put tons of it as you can see here I'm just printing over and that's going to make the same effect as making a kind of a oh all right when you are this stage you take your pan and we're going to put it in the oven for five minutes our 220 degrees Celsius okay I've just take my pan out of the oven and this is what you get all right so it's to bit of flour it's nice and brown and my heat under my pan is now off what I'm going to do next I'm going to take my tomato puree and I'm just going to mix all this and blend it nicely with the meat and the vegetable so make sure you coat a bit everything and this is what's going to give you basically that kind of tomato base aromatic okay so you can see the meat starts to have that nice color and it's exactly what you want when it's nicely coated you don't need to overdo it you can put your spoon on the side and you can now add your water so when it comes to the water you just add enough water to just cover the meat so as you can see here I'm not going to put anything more than that when you're here you put your heat back on on high and you're going to bring that mix to the boil alright how mix is now boiling and it's time to add our lasting region which is the bouquet garni and the garlic so already you can see here it starts to take shape we've got that nice tomato a color I'm just going to add a few cloves of garlic a freshly made bouquet garni we're going on this that it's sinking and on top of that we're going to add a little bit of seasoning maybe a bit of salt and of course some cracked pepper which is always good all right when it's here basically you're just going to give it a last steer and then we're going to cover it and put it in the oven at 200 degrees Celsius which is around 400 degrees Fahrenheit for approximately 35 minutes all right after 45 minutes you take your pan of the oven and you should get that real still ready with a rather thick consistency so what's the next step while this was cooking have blanched and some tournay potatoes I'm going to put in a new pan so I'm taking my six potatoes that I've prepared I've put in the explanation on the screen how to blanch potato and you store them in cold water and when it boils you just stop them and that's it I'm making a little setup here I'm going to get here my pieces of meat I'm going to take out of the pan and basically one by one I'm going to put just the meat in my pan so I don't want to have any of the carrots and onion when you're done basically the next step consists of filtering all of your sauce that you have there and put it in a fresh pan so this of the camera and when it's done I'll give out to you what a beautiful result as you can see already the dish us transform we've got rid of all these ugly onions and carrots and what we've got is our potatoes our meat and a very very clean source as you can see here has nothing to disturb it but this is not finished from here what we're going to do basically we going to turn the heat on okay on a medium to low and we're going to be basically simmer the dish another 20 minutes to let the potato cook in the sauce all right the 20 minutes have passed and how an average should be ready and this is the result look at that oh yes all these colors look at this so what we've got here it's a reduced sauce perfectly cook potatoes and a nice gravy like a thick look at this look at this thickness if I cut my spoon you will see that the sauce doesn't even fall over that's the perfect consistency you want so to finish our dish this is what we're gonna do we're just going to add some caramelized onions I'm going to put sprinkle vide the very very fragile these onions and this is what you want to give a bit of sweetness to your dish and I put another here sorry it's a bit messy there yes after that you're going to be serving this as is with again a bit of parsley just sprinkle a bit everywhere just to make it look a bit more rustic again not too much parsley you want something that looks very very good but basically that's the Navara open which is the slow cook French lamb stew I hope you liked the video it's a delicious little little dish it's very simple so try at home if you can and I see you next time on the next video if you have any question please comment say whatever you like and I'll get back to you I hope you enjoyed that and we're going to enjoy that dish for myself right away goodnight the way you

Channel: French Cooking Academy

Views: 339,517

Rating: 4.9044929 out of 5

Keywords: how to make a navarin of lamb, navarin of lamb recipe, Navarrin of lamb, navarin recipe, how to cook a navarin, navarin, lamstew recipe, french, lamb, potatoes, how to, lamb stew, french cooking, lamb shoulder, navarin d'agneau, lamb recipe, french dish, lamb casserole, french food, french recipe, french lamb stew, lamb navarin

Id: SABeSRbAG9M

Length: 13min 15sec (795 seconds)

Published: Thu Jun 30 2016