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Navarin d’agneau (French lamb stew)

Steamed potatoes


Total: 55 min


20 min


35 min


4 servings
  • 8 young carrot
  • 8 Turnip
  • 8 spring onion
  • 100 g Green peas
  • 100 g Green beans
  • 1 tablespoon semi-whole-wheat flour
  • 100 mL White wine
  • 2 Onions
  • 1 bouquet garni
  • 10 strand Parsley
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 200 g Lamb shoulder joint
  • 8 New potatoes
  • 2 garlic clove
  • 200 g Lamb in pieces


  • Peel and chop the onion and the garlic.
  • Get all the vegetables ready: wash, peel, shell, and remove the stalks.
  • Cut the meat into pieces.
  • Heat a little olive oil in a pressure cooker and brown the meat on all sides.
  • Add the onion and the garlic.
  • Stir for 3 minutes over heat.
  • Add the flour and mix.
  • Pour in the wine, add water to cover, add the bouquet garni, salt and pepper, and close the cooker.
  • Cook for 12 minutes starting when the cooker begins whistling.
  • Open the pressure cooker.
  • Put in the potatoes, the carrots, the turnips and the spring onions, close the cooker and cook for 8 minutes starting from whistle.
  • Open the cooker, add the peas and the green beans, mix, adjust the seasoning and cook uncovered for 10 minutes.
  • Sprinkle with chopped parsley.
  • Serve the lamb stew along with steamed potatoes.

Recipe tips

  • Remember: don't wait until you are thursty to drink water.