Navarin de mouton aux pommes de terre

This is a French recipe for mutton and potato stew.

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• Oil or lard
• 750g leg or shoulder of mutton, cubed and seasoned
• 1 large onion, peeled and quartered
• A pinch of sugar
• Garlic to taste, crushed
• 2 tablespoons flour
• 1 litre meat stock
• 3 tablespoons tomato purée or 100g freshly pulped tomatoes
• 1 bouquet garni
• 400g potatoes, peeled and chopped into pieces the size of large olives
• 24 small pickling onions

Method

1. Heat the oil in a deep pan.
2. Add the seasoned mutton and the onion.
3. When the mutton cubes are well seared, pour of some of the fat.
4. Add the sugar and cook until the onion begins to caramelise.
5. Stir and the garlic and cook briefly - do not allow it to burn
6. Mix in the flour, hot stock, tomato purée or pulped tomatoes and the bouquet garni.
7. Cover, and cook gently for an hour.
8. Meanwhile, heat a little oil in a pan, add the pickling onions and a large pinch of sugar.
9. Cook until the onions are caramelised and set aside.
10. At the end of the cooking time for the mutton, add the potatoes and pickling onions.
11. Bring to the boil, reduce the heat and allow to simmer, covered, until the potatoes are cooked.

Serving suggestions

Serve with a bowl of seasonal vegetables.

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