Dish

Navarin

Navarin is a hearty and comforting dish that is perfect for a winter meal. The lamb is cooked until it is tender and falls apart in your mouth. The vegetables add a nice crunch and sweetness to the dish. The broth is rich and flavorful, with a hint of tomato and herbs. This dish is perfect for a family dinner or a dinner party with friends.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Navarin originated in France in the 19th century. It was originally made with mutton, but lamb is now more commonly used. The dish was popularized by French chefs and is now a staple in French cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It contains lamb and beef broth.

Variations

There are many variations of Navarin, but the most common variation is Navarin d'agneau printanier, which is made with spring vegetables such as peas and carrots. Another variation is Navarin de la mer, which is made with seafood instead of lamb.

Presentation and garnishing

Navarin can be presented in a rustic style, with the stew served in a large pot or casserole dish. Garnish with fresh herbs such as parsley or thyme.

Tips & Tricks

To make the lamb even more tender, marinate it in red wine overnight before cooking. This will also add extra flavor to the dish.

Side-dishes

Navarin is traditionally served with crusty bread or mashed potatoes. A side salad or roasted vegetables would also be a nice addition to the meal.

Drink pairings

A full-bodied red wine such as a Bordeaux or a Cabernet Sauvignon would pair well with Navarin. A crisp white wine such as a Sauvignon Blanc would also be a good choice.