Navarin of Lamb from The Times Cookery Book by Katie Stewart
A casserole of sweet young lamb with new spring vegetables makes a perfect combination. Trim the meat into neat pieces. Dip each piece in seasoned flour and then fry in the hot butter to brown on a...
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Ingredients
- ¾ pint (4½ dl) stock
- bouquet garni
- 1 lb (450 g) new carrots
- 1 medium onion
- 2 oz (50 g) butter
- seasoned flour
- 2–2½ lb (1 kg) neck of lamb
- 6 button onions
- freshly milled pepper
- salt
- 1 (2½ oz) (65 g) tin tomato purée
- chopped parsley
- ½ lb (225 g) green peas, shelled
- 12 new potatoes
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