NAVARIN d'AGNEAU

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

NAVARIN d'AGNEAU

Preparation Time:

15 minutes

Served with:

Cooking Time :

75 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Brown

Ref. Book :

Practical Cookery; 10 Edition; Page - 226

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Stewing lamb

500 gm

1

Trim the meat and cut into even pieces.

2

Oil

30 ml

2

Partly fry off the seasoned meat, then add the carrot, onion and garlic and

3

Salt

4 gm

continue frying.

4

Pepper

2 gm

3

Drain off the surplus fat, add the flour and mix.

5

Onions

100 gm

4

Singe in the oven or brown on top of the stove for a few minutes or add

6

Carrots

100 gm

previously browned flour.

7

Garlic

20 gm

5

Add the tomato puree and stir with a wooden spoon. Add the stock;  season.

8

Flour

25 gm

6

Add the bouquet garni, bring to the boil, skim and cover with a lid.

9

Tomato puree

15 ml

7

Simmer gently until cooked, preferably in the oven, for approximately 1 hour.

10

Brown stock

500 ml

8

When cooked, place the meat in a clean pan.

Bouquet garni

9

Correct the sauce and pass the sauce on the meat.

11

Thyme

1 gm

10

Serve sprinkled with chopped parsley.

12

Parsley

1 gm

13

Bay leaf

1 pc

14

Leek

100 gm

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by