Spring Lamb Navarin with Carrots, Turnips and Potatoes

What you need

• 1.2 kg (2 2/3 lb) boneless lamb shoulder, cut into 4 cm (1 1/2 in) pieces
• 2 tbsp olive oil
• 2 tsp sugar
• 2 tbsp all-purpose flour
• 2 onions, diced
• 2 cloves garlic, crushed
• 50 g (2 tbsp) tomato paste
• 3 ripe tomatoes, peeled, seeded and chopped
• 1 bouquet garni, 2 thyme sprigs, 1 bay leaf and a few parsley stems, tied
• 800 ml (3 1/3 cups) hot water
• 4 carrots, cut into thick pieces
• 3 small turnips, peeled and quartered
• 600 g (1 1/3 lb) waxy potatoes, peeled and halved
• 2 tbsp parsley, chopped, to finish
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Preheat the oven to 180 °C (350 °F). Pat the lamb dry and season well with salt and pepper.

2. 2

   Heat the oil in a large ovenproof pot over medium-high heat. Brown the lamb in 2-3 batches until deep brown on all sides, about 8 min per batch. Move each batch to a plate.

3. 3

   Pour off most of the fat. Cook the onions in the pot over medium heat until soft and golden, 6-8 min, then add the garlic for 30 seconds.

4. 4

   Sprinkle the sugar over the onions and cook until it turns light caramel, about 1 min.

5. 5

   Return the lamb to the pot, sprinkle over the flour and stir for 1 min.

6. 6

   Stir in the tomato paste and tomatoes, then add the bouquet garni and the hot water. Bring to a boil and season again.

7. 7

   Cover and cook in the oven for 45 min.

8. 8

   Add the carrots and turnips, pressing them into the liquid, and return to the oven. After 10 min add the potatoes.

9. 9

   Cook, covered, until the lamb and vegetables are tender, 30-35 min more.

10. 10

    Lift out the bouquet garni. Skim off the fat from the surface and taste for salt and pepper.

11. 11

    Serve in warm bowls, scattered with parsley.

Imported from aftouch-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.