KosherEye
<<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>> The Modern Kosher Kitchen <<< o >>> Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney <<< o >>> Winter Warm-up! <<< o >>> Challah and The Shabbos Project 2014 <<< o >>> Food, Family and Tradition <<< o >>>

Kosher Meat



Bookmark and Share
Lamb Stew Printanier PDF Print E-mail

Navarin Printanier – A Tradtional French Dish

lambstew2

Adapted from the files of Daniel Rogov, author of Rogov's Guide to Kosher Wines 2010

In the following recipe use fresh and not frozen or canned vegetables. Two wines are suggested that complement this dish.

Ingredients:

1 pound (450 gr.) each boneless breast and shoulder of lamb
2 tablespoons goose or chicken fat (or oil)
18 baby onions, peeled
2 tablespoons flour
1 tablespoon tomato puree
1 clove garlic, chopped
1 bouquet garni (made by tying together 2 sprigs parsley, 1 bay leaf, 1 sprig thyme)
2 1/2 cups chicken or beef stock
3 cups new potatoes, peeled
2 large tomatoes, peeled, seeded and chopped
2 white turnips, cut in eighths
1 cup green beans, cut in 1-inch (2 1/2 cm) lengths
2 cups peas
1/2 cup parsley, chopped finely
Salt and black pepper to taste

Directions:

Cut the meat into 2-inch (5 cm) pieces and sprinkle with salt and pepper. In a heavy flameproof casserole melt the fat (or heat the oil) and in this brown the meat. Set the meat aside and in the same casserole lightly brown the onions. Remove the onions and set aside and stir the flour into the casserole, stirring constantly, over a medium flame until bubbling. Add the tomato puree, garlic, bouquet garni and half the stock. Return the meat to the casserole and bring to a boil. Cover tightly, reduce the flame and simmer gently for 1 hour.

Skim off the fat and add the potatoes, tomatoes and carrots. Cover and simmer for 20 minutes.  Add the turnips, browned onions and green beans and simmer for 10 minutes longer.  Add the peas, cover again and simmer until the meat is tender (about 20 minutes longer).

When the meat and vegetables are fully tender, again skim off the fat, discard the bouquet garni, sprinkle over with the parsley and serve.

Notes:

Yield: Serves 6 - 8

Suggested Wine Matches:
Baron Philippe, Mouton Cadet, Bordeaux, France, 2008: No surprises at all in this most predictable and best-selling of all Bordeaux blends. Dark garnet toward purple in color, medium- to full-bodied, with soft tannins integrating well. Light spicy wood influences highlighting blackberry and blackcurrant fruits. Justifiably popular with those not seeking greatness or sophistication but easy to drink. Drink now. Score 87. *

Carmel, Mediterranean, Israel, 2008: A blend of 33% Carignan, 24% Shiraz, 23% Petit Verdot, 16% Petite Sirah and 2% each of Malbec and Viognier. Similar to the blend of the 2007 (see the tasting note that follows) and, like that wine, oak-aged for 15 months in largely used oak. Deeper, darker and somewhat more full in body and tannins than the 2007 but maintaining its gentle and elegant personality. On the nose and palate wild berries, black cherries and currants, those parting to make way for notes of raspberries. In the background appealing gentle notes of spicy oak and green peppercorns. A round and long wine. Approachable now but best 2012–2019, perhaps longer. Score 93. K

*The  Mouton Cadet comes in both kosher and non-kosher editions so be sure to check the label on the bottle to be certain you are purchasing the one you want.


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3