Recette de navarin d’agneau au boulgour tomaté

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar is a cost-effective substitute.

Heat olive oil in a large pot over medium heat until shimmering.

Season lamb shoulder with salt and black pepper, then sear in the pot until browned on all sides, about 5-7 minutes.

Remove the lamb and set aside, then add onions and garlic to the pot, cooking until softened, about 3-4 minutes.

Stir in tomato paste and cook for 1-2 minutes until fragrant.

Deglaze the pot with white wine, scraping up any browned bits, and simmer for 2-3 minutes.

Return the lamb to the pot and add beef stock, thyme, and bay leaves.

Bring to a simmer, cover, and cook on low heat for 1.5-2 hours until the lamb is tender.

Add carrots, potatoes, and turnips to the pot, stirring gently.

Continue to cook for another 30-40 minutes until vegetables are tender.

Remove bay leaves and thyme sprigs before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level: