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Springtime Lamb Stew (Navarin d'Agneau)


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A couple of thoughts about this recipe:

* My understanding is that lamb SHOULDER makes the best stews.

* Onion and shallot? Um no.  I think baby leeks would be better than either or both.

* That seems like an aggressive amount of garlic for a dish that celebrates the milky dawn of spring.  Also, no rosemary?

* Honestly, I think baby carrots and turnips are a ripoff.  I just buy small fresh ones and cut them into thirds.

* What it gets right: no tomato in any form; no potatoes (you eat the navarin with boiled baby potatoes on the side); MUST HAVE PEAS

Definitely going to try this!  What's with all the food on PW today?  :-p---

Anyway, here's a recipe for ox tail stew with celery, pine nuts and raisins I've made and enjoyed.  What starch (rice, pasta, quinoa ....) would YOU use as a side?   Any other ideas?

http://recipes.fastfood24h.com/oxtail-stew-wcelery-sauce-pine-nuts-and-raisins/57144

Saturday is meal planning day on PandaWhale!

Most oxtail stew recipes I've seen call for rice as the starch...

http://www.foodnetwork.com/recipes/sunny-anderson/oxtail-stew-recipe/index.html

...but you could make yours a little more Jamaican with RED BEANS and rice!

Joyce, substituting fresh turnips and carrots and cutting them into thirds is genius.

And I agree the lamb stew recipe would be better with rosemary.

I may not know much about cooking but I know a lot about eating!

Geeg, I would suggest you serve either couscous or mashed cauliflower as the side.  I think couscous would work because the flavors are Mediterranean-ish... plus I just love couscous!  So delightfully fluffy and easy to cook.  The mashed cauliflower... I would personally rather eat delicious, nutritionally dense vegetables rather than inert starches when possible.  I think cauliflower would go really well with these assertive flavors.

Mashed cauliflower is a seriously great but underrated side.

Got a good recipe for it?

Those are both excellent complements.  Thank you!

Speaking of cauliflower, I make a soup from pureed cauliflower, some of the water in which it was steamed and a little red miso.  I saute mushrooms in hot chili sesame oil and and add them to the soup.  When serving I drizzle a little of the red sesame oil on the white soup with some fresh chives.  It's really pretty, can be served hot or cold, and even though there are not a lot of ingredients, there's a nice combination of salt, heat, and earth.

(PandaWhale has a meal-planning day?  That's the best!)

Another recipe, this one cooks the vegetables separately:

http://www.nytimes.com/recipes/1016180/lamb-ragout-with-spring-vegetables.html

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