This classic dish, which is known as 'Navarin ou ragôut' in French, combines the flavours of lamb with a vegetable-based sauce.

"Some say this dish is named after The Battle Of Navarino 1827 and some say it comes from the word navet, meaning turnip. I’m not sure which one to believe but naming it after a battle sounds more romantic!’- Jean-Christophe Novelli

Ingredients

  • 1kg lamb neck fillet (left in one piece)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, quartered
  • 2 shallots, quartered lengthways
  • Crushed black pepper
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme
  • ½ teaspoon coriander seeds
  • ½ teaspoon cayenne pepper
  • 500ml hot vegetable stock or hot water
  • 70g tomato puree
  • 400g tin of chopped plum tomatoes
  • 1 bulb of garlic, unpeeled and cut in half across the bulb 
  • 10 baby new potatoes
  • 10 baby turnips, sliced lengthways in half
  • 2 teaspoons brown sugar
  • 3 large carrots, unpeeled and sliced lengthways in half
  • 1 bunch fresh parsley, chopped

Method

  1. Without oil, heat a large sauté pan over a medium heat and add the meat. Cover the pan with a lid to brown the meat on all sides. Remove the meat and pour off the fat, disposing of it when cool.
  2. Using the same pan on a high heat, add the oil, then sauté the onions and shallots until soft. Add the black pepper, bay leaf, thyme, rosemary, coriander seeds, cayenne pepper and stock and mix together.
  3. Stir in the tomato puree, chopped tomatoes and garlic bulb. Cover and bring to the boil, reduce the heat to a simmer for 10 minutes.
  4. After 10 minutes add the potatoes, turnips, carrots, sugar and return the meat to the pan. Bring back to the boil and then simmer for 1 hour covered or until the meat and vegetables are tender.
  5. To Serve, check the seasoning and serve sprinkled with chopped parsley.

TIP: To thicken the sauce, leave the lid off the pan for the last 10 minutes of cooking. Be careful not to reduce too much which will leave you with no sauce.

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