French Lamb Stew with a Spicy Ethnic Twist

Lambassador’s Special Recipe
Today’s Lambassador is Koji Fukuda, the Executive Chef at Pullman Tokyo Tamachi (@pullmantokyotamachi).

He is introducing "Navarin-style Lamb Shoulder", a classic French ragout of lamb and vegetables but with an ethnic twist with curry powder and cilantro.

Ingredients (Serves 4)
Lamb shoulder (for yakiniku/grilling): 400g

Flour: A pinch

Turnip (cut into 6 wedges): 1 whole

Carrot (2cm dice): 1/2 pc

Onion (2cm dice): 1/2 pc

Smashed garlic: 2 cloves

Diced canned tomatoes: 400g

Cumin seeds: 0.5 tsp

Curry powder: 2 tsp

Olive oil: As needed

Water: 150ml

Salt & Black pepper: To taste

Fresh thyme (optional): 2 sprigs

Rice: As needed

Cilantro: To taste

Cooking Method
Prep & Sear: Cut the lamb into bite-sized pieces. Season with salt, coat lightly in flour, and sear in olive oil until browned. Drain the excess oil and set aside on a tray.

Aromatics: In a pot, heat olive oil and garlic until fragrant. Add the carrots, onions, and cumin seeds; sauté until softened.

Simmer: Stir in the curry powder to release its aroma. Add the seared lamb, tomatoes, water, and thyme (if using). Simmer for about 10 minutes. Then, add the turnips and season with salt and pepper, simmering for another 10 minutes.

Serve: Plate the Navarin with rice and garnish generously with cilantro.