Navarin of Lamb

AuthorJaneCategoryDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time3 hrs 30 minsTotal Time3 hrs 40 mins

 1 kg boneless shoulder of lamb, trimmed of all fat and cut into large chunks
 1 tbsp sunflower oil
 1 tbsp demerera sugar
 2 tbsp plain flour
 400 ml lamb stock using boiling water and 1 stock cube
 200 g can Italian plum tomatoes in rich juice
 2 garlic cloves, crushed
 1012 fresh mint leaves chopped
 2 springs of rosemary
 1 bay leaf (fresh or dried)
 12 baby new potatoes, washed
 12 baby carrots, washed
 200 g frozen peas, boiled
 Sea salt and freshly ground black pepper

1

Season the lamb chunks with salt and pepper.

2

Press the Sauté Function and add the oil. When the oil is hot, sauté the lamb in 2 batches, browning the pieces evenly and draining them as they are put aside on the a dish.

3

Sprinkle the sugar into the inner pot and let it caramelise (stir constantly as the sugar burns easily).

4

Quickly mix in the flour and return the meat to the pot, mix the meat with the flour well and let the flour cook a little

5

Add the tomatoes, garlic, herbs, potatoes and carrots into the pot and stir fry for 2 minutes and then add the stock. Stir gently and bring it to the boil.

6

Press Warm/Cancel, season to taste.

7

Close the lid and set the pressure release valve to closed. Press “Functions” button until Slow Cook function is chosen. Set the timer for 3 ½ hours.

8

Refer to Quick Release (refer to the user's manual) before opening the lid.

9

Serve with boiled peas.

Ingredients

 1 kg boneless shoulder of lamb, trimmed of all fat and cut into large chunks
 1 tbsp sunflower oil
 1 tbsp demerera sugar
 2 tbsp plain flour
 400 ml lamb stock using boiling water and 1 stock cube
 200 g can Italian plum tomatoes in rich juice
 2 garlic cloves, crushed
 1012 fresh mint leaves chopped
 2 springs of rosemary
 1 bay leaf (fresh or dried)
 12 baby new potatoes, washed
 12 baby carrots, washed
 200 g frozen peas, boiled
 Sea salt and freshly ground black pepper

Directions

1

Season the lamb chunks with salt and pepper.

2

Press the Sauté Function and add the oil. When the oil is hot, sauté the lamb in 2 batches, browning the pieces evenly and draining them as they are put aside on the a dish.

3

Sprinkle the sugar into the inner pot and let it caramelise (stir constantly as the sugar burns easily).

4

Quickly mix in the flour and return the meat to the pot, mix the meat with the flour well and let the flour cook a little

5

Add the tomatoes, garlic, herbs, potatoes and carrots into the pot and stir fry for 2 minutes and then add the stock. Stir gently and bring it to the boil.

6

Press Warm/Cancel, season to taste.

7

Close the lid and set the pressure release valve to closed. Press “Functions” button until Slow Cook function is chosen. Set the timer for 3 ½ hours.

8

Refer to Quick Release (refer to the user's manual) before opening the lid.

9

Serve with boiled peas.

Navarin of Lamb