This blog post introduces a delicious and nutritious toddler-friendly recipe, Navarin d’agneau. It’s a classic French stew made with lamb cooked in a light tomato-based broth, and is packed full of nutritious vegetables. Over at Toddler Recipes Australia, we’ve adapted this traditional dish to make sure it’s a hit with toddlers everywhere. Perfect for a quick lunch or dinner, this easy-to-follow recipe is an ideal introduction to French cuisine for your little ones.
General Information Servings: 4 Keywords: navarin d’agneau, lamb, potato Calories: 593 Protein: 31.5g Carbs: 39g Fats: 25.5g Preparation Time: 15 minutes Cooking Time: 1 hour
Ingredients:
- 600g boneless lamb shoulder (cubed into 2-3cm pieces)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 large onions (diced)
- 1 large carrot (peeled and diced)
- 2 celery stalks (diced)
- 2 large potatoes (peeled and diced)
- 400ml vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- pinch of freshly ground black pepper
- freshly chopped parsley (for garnish, optional)
Directions:
- Preheat the oven to 180°C (350°F).
- In a large oven-proof saucepan, heat up the olive oil on a medium-high heat and add the garlic, onion, carrot and celery.
- Cook for about 5 minutes until the vegetables are softened.
- Add the potatoes and stir for about 1 minute.
- Push the vegetables to the sides and add the cubed lamb to the centre.
- Cook for about 5 minutes, stirring often, until the lamb is lightly browned.
- Add the stock, tomato paste, oregano, thyme and rosemary to the pan and bring to the boil.
- Cover and transfer the pan to the oven.
- Cook for 1 hour until the lamb is tender.
- Remove the lid and turn up the oven to 200°C (400°F).
- Cook for a further 10 minutes.
- When ready, sprinkle with freshly ground black pepper and garnish with chopped parsley (optional).
Recommended Sides Navarin d’agneau pairs wonderfully with steamed green beans and boiled potatoes.
Joke Alert For a classic French feel, serve the Navarin d’agneau with a side of cheesy jokes!
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