Navet e Lamb

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The name of this dish is traditionally Lamb with potatoes, however, in the French speaking part of northwestern Switzerland, in the artistic and vanguard city of Basel, where my Mom was born, turnips were commonly employed in stews. Navet in French is turnip. This dish can also be prepared with veal or beef or pork.

NAVETE e LAMB ...

1 kilo of lamb stew deboned meat 
80 ml. oil of choice ( I use Italian Olive Oil )
40 grams of French style creamy room temperature Butter
1 tablespoon of Marinara simple tomato sauce 
1 large onion or 5 shallots
2 large red ripe juicy tomatoes peeled and deseeded and chopped finely
1 tblsp. all purpose flour
1 large peeled carrot sliced  chunky
2 turnips peeled and sliced in quarters
12 stew potatoes of choice, peeled 
1 tblsp. fresh finely chopped parsley
*** Bouquet Garni: 1 Bay Leaf, 1 leek sliced in three parts, 1 swig of thyme, 2 celery stalks, a bunch of fresh Parsley tied together with cooking string

1. Preheat oven to 200 degrees centigrade ( 375 - 400 farenheit degrees )
2. wash the lamb well, and slice into 2.5 cm. chunks or have your Butcher do for you
3. In a large sartén, pour oil and sauté until golden the lamb chunks 
4. reserve the meat in a tented platter and strain the oil and reserve it 
5. In a Dutch Oven, sauté the butter, and sauté the onion or the shallots, and sauté until tender, and then, incorporate the tomatoes and the tomato paste. Stir for 3 mins. 
6. Now place the flour and stir 5 mins. to combine thoroughly.
7. Now, boil the salted water for the potatoes and in another pot of salted water, simmer the turnips with the bouquet garni to flavor the water which some of it, shall be added to the stew and add the bouquet garni to each of these 2 pots 
8. The potatoes and the turnips: Upon just tender, strain a portion of the water, however, not all - as it shall be used to accompany the stew in the oven, as a " broth " and one does not want mushy veggies 
9. Place all ingredients in a clay earthenware or casserole of choice, and adjust seasoning, and put in oven all the ingredients of the stew
10. add a bit of white wine from Switzerland, France or Italy or Germany and let cook for 50 minutes to one hour checking and add all the veggies for the last 15 mins. - 20 mins. so they are not mushy and maintain a firmness 

*** PHOTOS ( to follow ) 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Navet e Lamb Posted: 17 August 2012 at 07:36
	The name of this dish is traditionally Lamb with potatoes, however, in the French speaking part of northwestern Switzerland, in the artistic and vanguard city of Basel, where my Mom was born, turnips were commonly employed in stews. Navet in French is turnip. This dish can also be prepared with veal or beef or pork. NAVETE e LAMB ... 1 kilo of lamb stew deboned meat 80 ml. oil of choice ( I use Italian Olive Oil ) 40 grams of French style creamy room temperature Butter 1 tablespoon of Marinara simple tomato sauce 1 large onion or 5 shallots 2 large red ripe juicy tomatoes peeled and deseeded and chopped finely 1 tblsp. all purpose flour 1 large peeled carrot sliced chunky 2 turnips peeled and sliced in quarters 12 stew potatoes of choice, peeled 1 tblsp. fresh finely chopped parsley * Bouquet Garni: 1 Bay Leaf, 1 leek sliced in three parts, 1 swig of thyme, 2 celery stalks, a bunch of fresh Parsley tied together with cooking string 1. Preheat oven to 200 degrees centigrade ( 375 - 400 farenheit degrees ) 2. wash the lamb well, and slice into 2.5 cm. chunks or have your Butcher do for you 3. In a large sartén, pour oil and sauté until golden the lamb chunks 4. reserve the meat in a tented platter and strain the oil and reserve it 5. In a Dutch Oven, sauté the butter, and sauté the onion or the shallots, and sauté until tender, and then, incorporate the tomatoes and the tomato paste. Stir for 3 mins. 6. Now place the flour and stir 5 mins. to combine thoroughly. 7. Now, boil the salted water for the potatoes and in another pot of salted water, simmer the turnips with the bouquet garni to flavor the water which some of it, shall be added to the stew and add the bouquet garni to each of these 2 pots 8. The potatoes and the turnips: Upon just tender, strain a portion of the water, however, not all - as it shall be used to accompany the stew in the oven, as a " broth " and one does not want mushy veggies 9. Place all ingredients in a clay earthenware or casserole of choice, and adjust seasoning, and put in oven all the ingredients of the stew 10. add a bit of white wine from Switzerland, France or Italy or Germany and let cook for 50 minutes to one hour checking and add all the veggies for the last 15 mins. - 20 mins. so they are not mushy and maintain a firmness * PHOTOS ( to follow )
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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