Photo: Glen MacLarty from Sydney, Australia, CC BY 2.0, Wikimedia Commons
France
About this dish
Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name.
Description: Wikipedia — Navarin (food), CC BY-SA 4.0
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