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20 Minute Poon Boon Navarin of lamb

Method

  • Heat a little oil in a large heavy-bottomed pan and seal the seasoned lamb on both sides. Remove and set aside.
  • Then add the carrots, onions and bacon to the pan with a little fresh oil, if needed, and gently cook until lightly coloured.
  • Add the flour, mix very well and briefly cook, continually stirring and scraping the bottom of the pan until incorporated.
  • Then add the tomatoes with the garlic, 2-3 cups stock, the bay leaves, thyme, parsley, some ground pepper and a little salt. Mix well and bring to the boil. Turn the heat down and simmer for about 20 mins until thickish and fragrant, adding a little more stock if needed. Taste the sauce for seasoning.
  • Cut the lamb into pieces, add to the pan with the beans and gently cook until the lamb is just pink in the centre. When almost ready, add the peas and briefly cook to warm.
  • Serve the stew in individual flat soup bowls with a simple green salad on the side.

Ingredients

  • olive oil
  • sea salt & freshly ground pepper
  • 2 lamb backstraps (boned loins)
  • 2 medium carrots, cut in chunks
  • 12 baby (pickling) onions, peeled
  • a handful of bacon lardons
  • 2 tbsp plain flour
  • 1 x 400 gm can diced tomatoes
  • 3 large garlic cloves, crushed
  • 2-3 cups chicken or veal stock
  • 2 bay leaves
  • a few fresh thyme sprigs
  • 1 heaped tbsp chopped fresh parsley
  • 16 small green beans, cut in lengths
  • 1 cup frozen peas, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm