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Navarin
A.K.A. Navarin d’agneau (French)
Navarin is the French term for a lamb stew with root vegetables. Typically the meat roasted and the simmered for a lengthy period until done with the additions of carrots, turnips, pearl onions, root celery (celeriac) and potatoes. Often other vegetables such as green beans, tomatoes and peas are added at the end. Navarin also carries sometimes the name "Navarin Printanier" (springtime) referring to all the seasonal vegetables that have been added to the stew.
It is believed that the dish takes its name in honor of the battle of Navarin (1827), during the Greek independence war. The combined armies of the French, English and Russians defeated the Egyptian and Turkish armies in this famous battle.
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