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FareShare Gazette Recipes -- June 2006 - L's


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Lamb Navarin

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* Exported from MasterCook *

Lamb Navarin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lamb shoulder, deboned -- (750 g)
2 ounces lard -- (50 g)
2 tablespoons all-purpose flour
1 garlic clove
2 tablespoons tomato sauce
1 cup chicken broth
5 ounces onions -- (125 g)
4 ounces young turnips
6 ounces carrots
5 ounces green beans
1 pound Yukon Gold potatoes
1 tablespoon chopped parsley
1 pinch sugar

1. Peel veggies (except green beans) and wash them thoroughly.

2. In a heavy saucepan, cook lamb in lard over medium heat, until golden on
all sides.

3. Sprinkle flour over meat and stir for one minute, until flour is
'cooked', taking care not to brown it.

4. Finely chop garlic and add it to the pan.

5. Cover meat with chicken broth.

6. Add tomato sauce, salt, pepper and thyme. Cover and simmer for about 45

7. Dice veggies, cutting beans into 3 pieces.

8. Cook veggies in butter. Add sugar and keep stirring. When golden, add
them to preparation.

9. Simmer for 45 minutes. Then add potatoes, quartered.

10. Simmer for another 45 minutes. Preparation is ready when potatoes are
cooked through.

11. Scoop fat from top of the dish. Check seasoning. Serve with chopped
parsley on top.

Navarin d'agneau aux légumes de saison

Source :

Translated and forwarded by Claudia

Total time: 3 hours

Contributed to the FareShare Gazette by Claudia; 2 June 2006.

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Per Serving (excluding unknown items): 287 Calories; 15g Fat (46.1% calories from 
fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 261mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 3 Fat; 0 Other 

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