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

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A This video recipe gives you step by step instructions on how to make an authentic lamb navarin which is a classic lamb casserole dish. It is an entry level recipe that is easy to realize at home. cost wise that recipe is fairly inexpensive as It uses lamb shoulder meat. This dish in French is called Navarin d agneau but it can be translated as a lamb stew recipe. The ingredients below are enough to cater for 4 people. Ingredients for the Navarin: Lamb shoulder 800 grams without the bone. 100 grams of carrots 100 grams of onions 2 cloves of garlic 20 g of tomato paste 20 grams of flour 20 grams of butter 5cl of oil (with high smoke point) 1 bouquet Garni a small bunch of curly Parsley a few pinch of salt and pepper 6 potatoes (suited for boiling) For the caramelized onions: 250 of pearl or small pickling onions. 10 grams of sugar 20 grams of butter enough water just to cover the onions. Link to the video on caramelised onions: https://www.youtube.com/watch?v=Fwn6Xmvgz2M The stew pan used in this video: http://amzn.to/294m3hw