Dinner
Navrin of Lamb
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
NOTE If you the sauce is preferred thicker, add a slurry of cornflour mixed with water to casserole, stir to mix in and cook on SEAR/SAUTÉ until thick
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 tbsp oil
- 2kg shoulder of lamb, off the bone cut into 4cm cubes
- 1 large onion, finely sliced
- 2 cloves garlic, crushed
- 100g Chantenay or baby carrots
- 4 small turnips, cut in half
- 200g small new potatoes
- 250g leeks, sliced
- 1 tbsp tomato puree
- 300ml white wine
- 350ml lamb or chicken stock
- 100g green beans
- 1 large bay leaf
- 1 bouquet garni
- To taste salt and freshly ground pepper
Utensils
- or
- or
-
Step 1
Select SEAR/SAUTÉ and set to HI-5. Select START/STOP to begin. Add the oil and let it heat for 2 minutes
-
Step 2
Place half the cubed lamb into pot, brown on all sides. Remove from pot and brown remaining lamb. Remove lamb and drain off all but 1 tablespoon fat in pot
-
Step 3
Add chopped onion, cook for 2 minutes. Then add garlic, carrot, turnips, potatoes and leeks to pot and cook for 5-6 minutes until the onion is soft
-
Step 4
Add lamb cubes and juices back to pot. Stir in tomato purée, wine, stock, green beans, herbs and season to taste
-
Step 5
Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 35 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Press START/STOP to begin cooking (the display will show PRE for approximately 9 minutes as its pressure builds, then the timer will start counting down)
-
Step 6
When cooking is complete, carefully remove the pot and serve casserole hot with vegetables
