Braised lamb with white beans and yogurt

Here is my recipe for braised lamb neck with white beans and yogurt—an irresistible, slow-cooked meat dish bursting with flavor. It combines quality local ingredients—lamb and beans—with flavors from the Mediterranean and the Middle East.

This recipe was inspired by the book Comfort, Yotam Ottolenghi, Hachette Pratique, 320 pages. In it, the Anglo-Israeli chef celebrates the fusion of Eastern and Western culinary traditions through “comfort food,” much to the delight of our taste buds 😋

What ingredients are needed for this braised lamb?

For my part, I made a few adjustments to the original to simplify the recipe and tailor it more to my taste. In particular, I omitted the cherry tomatoes from the book, as I felt the three main ingredients—lamb neck, beans, and yogurt—were already more than enough on their own. On the other hand, I liked the idea of being able to cook this lamb dish at Easter, using seasonal ingredients—of which cherry tomatoes are obviously not a part.

In addition to the main ingredients, this recipe also calls for a variety of seasonings, spices, and herbs. These include coriander and cumin seeds, bay leaves, thyme, and rosemary, as well as chicken broth and white wine to deglaze the pan!

But beyond these fairly standard ingredients for a slow-cooked meat dish, you’ll also use lemon zest and anchovies. These add an extra touch of Mediterranean flair to this recipe.

It’s all these ingredients that give this reimagined “lamb cassoulet” its incredible flavor😋

Yogurt in a meat stew?

Beyond the spices, it’s perhaps the use of yogurt that’s the most “subversive” element in this recipe. It truly gives this dish its “fusion” feel, blending East and West.

Using yogurt with braised lamb is, in fact, a classic in Middle Eastern cuisine. In this recipe, the yogurt (Greek-style) offers several benefits:

• It adds freshness: Lamb is a fatty, rich meat. The acidity of the yogurt "cuts through" this fat, making the dish lighter and more balanced on the palate.
• It creates a creamy sauce: Whether added at the end of cooking or served on the side, the yogurt adds creaminess without the heaviness of traditional heavy cream,
• It creates contrasts: the warmth of the braised meat against the coolness of the yogurt, and the richness of the lamb against the acidity of the dairy product.

As explained later in the recipe, the yogurt is added to each plate, drizzled over the lamb, placed on the edge of the plate, or served in a ramekin.

I advise against mixing the yogurt directly into the casserole dish, as you’ll lose the contrasts mentioned above, and the dish won’t keep as well. The yogurt will curdle and look unappetizing when reheated.

What utensils and appliances are needed for this braised lamb recipe?

To make this braised lamb neck with white beans recipe, you’ll need a cast-iron pot. This utensil is truly essential for long, slow-cooked dishes.

To ensure gentle, slow cooking, the casserole dish is placed in the oven. Ideally, you should have one. If you don’t have an oven, you can simmer the meat on your stovetop, but over very low heat so the contents of the casserole don’t stick.

Give it a try!

I hope I’ve inspired you to try making this braised lamb with white beans yourself. You’ll see, it takes some work, but the result will be well worth the effort!

Enjoy, and thank you in advance for your comments 🙏