Lamb Navarin

Succulent lamb with spices.


Serves 4

Preparation Time

Cook time

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  • 1 tbsp butter
  • 2 tbsp olive oil
  • 800g lamb shoulder or lamb neck
  • 1 tsp black peppercorns salt
  • 1 tbsp plain flour
  • 200ml Hoegaarden Citroen (lemon Belgian beer)
  • 1 shallot
  • 2 garlic cloves
  • 20g ginger
  • 2 carrots
  • 200g fine green beans
  • 300g canned chickpeas
  • 200ml vegetable stock
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 2 tsp caraway seed
  • ½ tsp cinnamon powder
  • ½ tsp saffron
  • 1 tbsp honey
  • 5 tbsp chopped mint and coriander


Heat the butter and the olive oil together in the casserole. Meanwhile, cut the meat into pieces. Sear the meat on all sides in the casserole. Season with salt, pepper and sprinkle it with the flour. Fry for a few more minutes, then deglaze the casserole with the beer. Bring to a boil.

Cut the shallot, garlic, ginger, carrots and green beans into pieces and add them to the meat. Stir in the chickpeas, vegetable stock and dry spices. Place the lid on and leave to cook slowly for 45 minutes to 1 hour, stirring occasionally.

Add the honey and adjust the seasoning with salt. Just before serving, sprinkle the dish with the fresh herbs. Serve with roasted pita bread.