Imprimer la recette

Braised lamb with white beans and yogurt

Serves : 4 people
Preparation : 45 minutes
Cooking : 1 hour 50
Wait : 15 minutes

Ingredients

Instructions

  • Preparation and cutting
    • Toast the coriander and cumin seeds over high heat for 2 minutes, stirring frequently.
      Stop when the seeds give off a pleasant roasted aroma.
    • Coarsely crush the seeds in a mortar.
    • Peel, remove the roots, and cut the onions into thick slices.
      Crush the garlic cloves, then use the tip of a paring knife to remove the skin and the germ.
    • Zest the lemon and cut 6 or 7 long strips.
    • Rinse the rosemary, remove the leaves from the stems, and chop them finely.
      Set aside.
    • Prepare the broth in a mixing bowl if you don't already have some homemade broth on hand.
  • Cooking meat
    • Heat the oil in a cast-iron pot.
      Add the lamb pieces and brown them well over high heat for about 5–6 minutes, until a golden crust forms on all sides.
      The Chef’s Tip
      Depending on the size of your pot and the amount of lamb, you may need to cook in two batches so that there isn’t too much meat in the pot at once, adding more oil as needed.

    • Set the lamb aside in a bowl, and add a tbsp of oil to the pot.
      Sauté the onions, garlic, lemon zest, and bay leaf over medium heat for about 6 minutes, until the onions separate into strands and become translucent.
    • Preheat the oven to 170°C.
      Add the anchovies, toasted coriander and cumin seeds, thyme, and rosemary.
    • Let it cook for one minute, then add the white wine.
    • Turn up the heat, and when the broth begins to simmer, cover the pot.
      Place the pot in the oven and bake for 1 hour and 30 minutes.
    • Meanwhile, pour the canned white beans into a colander and rinse them.
      Let them drain.
    • Once the dish is done baking, remove the casserole dish from the oven and add the white beans.
      Give it a stir, then return it to the oven for 20 minutes.
  • Yogurt sauce and serving
    • Pour the yogurt into a bowl and sprinkle with salt and cumin seeds.
      Stir a few times to combine.
      Taste and adjust the seasoning to your liking.
    • Once the beans are done cooking, let them rest in the turned-off oven for 15 minutes.
    • Serve the lamb stew in bowls or soup plates, adding a tbsp of yogurt sauce to each plate.
    • Sprinkle with chopped parsley and serve with lemon wedges.