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Mary Berry Navarin Of Lamb

Mary Berry Navarin Of Lamb
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Navarin of lamb is a traditional spring lamb stew made with diced lamb, root vegetables, and a light broth enriched with tomato and herbs. Mary Berry’s approach keeps the flavors clean and balanced, focusing on tender meat, properly cooked vegetables, and a sauce that coats rather than overwhelms. It is a slow-cooked dish that rewards patience.

Ingredients

  • Lamb shoulder or neck, diced – 900 g

  • Plain flour – 2 tbsp

  • Olive oil – 2 tbsp

  • Onion, chopped – 1 large

  • Carrots, sliced – 3 medium

  • Baby potatoes, halved – 400 g

  • Tomato purée – 1 tbsp

  • Lamb or vegetable stock – 750 ml

  • Bay leaf – 1

  • Fresh thyme – 2 sprigs

  • Salt – to taste

  • Black pepper – to taste

  • Fresh parsley, chopped – for garnish

Instructions

  • Prepare the lamb – Toss the diced lamb in flour, seasoning lightly with salt and pepper.

  • Brown the meat – Heat olive oil in a casserole and brown the lamb in batches until golden. Remove and set aside.

  • Soften the vegetables – Add onion to the same pan and cook gently until soft.

  • Build the base – Stir in tomato purée and cook briefly to deepen the flavor.

  • Simmer slowly – Return lamb to the pan, add stock, herbs, carrots, and potatoes. Bring to a gentle simmer.

  • Cook until tender – Cover and cook on low heat until the lamb is soft and the sauce thickens naturally.

  • Finish and serve – Remove herbs, adjust seasoning, and garnish with parsley.

Find it online: https://maryberrycooks.co.uk/mary-berry-navarin-of-lamb/