Navarin

01 / ABOUT THE DISH

About the dish

Originally a humble peasant dish, this French stew is made with fresh turnips and lamb or mutton. There are two theories regarding the origin of navarin. One says it was created to mark to the victory of the French navy over the Egyptians and Turks at Navarino Bay in 1827, while the other claims the name of the dish comes from the turnip, or navet in French. In the past, navarin was undoubtedly prepared with the cheapest cuts of mutton from old sheep that had been kept for their wool, so a long cooking time was required to make the meat tender and delicious. Today, navarin is a French classic that makes the best out of a cheap cut of meat and turns it into something unique and special.