Navaren with lamb and young vegetables

Ingredients

• 2 ripe tomatoes
• 1 "bouquet garni"
• 300 g green peas
• salt
• corn oil
• 100 g young onion
• 300 g green beans
• fennel
• 300 g young carrots
• softened butter
• dry white wine
• garlic - 2 cloves
• 600 g boneless lamb fillet
• sugar - 1 tsp.
• flour - 1 tbsp.
• nutmeg

Cooking

Step 1

Clean the sirloin from films and veins and cut across the fibers into small medallions. Heat corn oil in a large saucepan. Lightly fry the meat, making sure that it does not burn. When the meat is browned, remove, dry, drain 2/3 of the fat from the pan. Place the meat back in the pot and sprinkle with sugar. Stir, sprinkle with flour and cook, stirring, 3 minutes. Pour in the wine, stir, season with nutmeg, salt and pepper. Cut the tomatoes in half. Peel and chop the garlic. Add tomatoes, garlic and "bouquet garni" to the pot with meat. Add some water just to cover the meat. Bring to a boil, cover and simmer over low heat for 35 minutes. In the meantime, peel the carrots and onions, remove the tough thread from the bean pods. Melt the butter in a saucepan, put the carrots, coarsely chopped onions and fennel there. Saute vegetables, stirring occasionally, for 10 minutes, then remove and pat dry. Steam beans for 10-12 minutes. Add carrots, fennel, onions and green peas to the pot with meat. Stir, cover again and continue to cook over low heat for 20-25 minutes. For 5 min. before serving, add green beans, mix gently. Check if there are enough seasonings. Serve the dish on the table in a saucepan and arrange on warmed plates. GLOSSARY Navaren in French cuisine is a lamb or lamb stew with vegetables. Navaren is considered a "spring" dish and is especially flavorful when cooked with fresh young vegetables. In the same way, you can cook chicken or fish.