Navarin (food) facts for kids
Navarin of lamb out of the oven
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| Type | Stew |
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| Place of origin | France |
| Main ingredients | Lamb or mutton, turnips |
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). While the name "navarin" has been suggested to honor the 1827 Battle of Navarino, more probably it refers to the stew's traditional inclusion of turnips – navet, in French.
History
The name of Navarino is linked to the Battle of Navarino of October 20, 1827, from the bay of the Greek port of Navarino in the Peloponnese, where the English, Russian and French coalesced fleets, under the command of French Admiral Henri de Rigny, inflicted a crushing defeat on the Turkish-Egyptian fleet of the Ottoman Empire during the Greek War of Independence. To celebrate this historic victory, the admiral would then have ordered to improve the ordinary meal the next day. The chef would then have invented a new recipe by replacing the rice of the ordinary rata with varied and colorful vegetables (inspired by Turkish mutton pilaw) to which the famous French chef Auguste Escoffier would later have given the name of this recipe. Historical battle just like other dishes named after historical military battles, such as coq au vin, chicken Marengo, or beef Wellington.
See also
In Spanish: Navarin para niños
