Navarin d’agneau (lamb stew)

Ours is more like the first, although we cook nailed at any time of the year except the hot summer. At the core of our version is the recipe of the late chef Loiseau.

The base of the navarin is lamb. We use ribs and neck, the ratio is of 1 to 1. Approximately 1.5 kg of meat is needed for 4 people.

• Cut the meat into pieces 3-2-1 centimeters. Add a large 5 tablespoons of table oil to a large saucepan or a roaster warmed over the fire and fry, occasionally turning, the meat for 5-7 minutes until golden brown.
• We take out the lamb, remove the fat from the pan. Add a little butter, finely chopped onion, carrots and four pre-mashed garlic cloves.
• Fry over low heat for 3-4 minutes, stirring slightly. Add a bouquet of garni and pre-prepared tomatoes (see below). Fry another 3-4 minutes, stirring.
• Add the meat, pour the water so as to completely cover the meat and roots, bring to a boil, remove the scum if it appears, reduce the heat, add half a spoonful of sea salt and black pepper, close and cook over low heat for an hour.
• Add the peeled potatoes, cut into quarters, and cook for another fifteen minutes. Turn off the fire, leave it in the saucepan for another fifteen minutes and the dish is ready to eat.

We usually serve it in deep plates with red wine. For example, Bordeaux Pomerol.

To prepare the tomato component, we use four round Cadiere tomatoes, which we peel off, first poured hot and then cold water. We take out the seeds from a tomato with a teaspoon and regulate them into four parts. Out of season, we replace canned fresh tomatoes without skin, take six and cut them in half.