Ottolenghi Comfort by Yotam Ottolenghi

Author:Yotam Ottolenghi [Ottolenghi, Yotam]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2024-10-08T00:00:00+00:00

Preheat the oven to 375°F.

Mix all of the coriander seeds and 2 teaspoons of the cumin seeds in a small bowl and set aside. Put the remaining cumin into a separate small bowl, along with the flaked sea salt, and set aside.

Put the lamb into a large bowl with ½ teaspoon of salt and a good grind of pepper. Stir to combine.

Put 2 tablespoons of the oil into a large cast-iron sauté pan, for which you have a lid, and place on medium-high heat. When hot, add half the lamb—don’t overcrowd the pan—and cook for about 6 minutes, turning so that all sides form a crust. Transfer to a plate, add another 1 tablespoon of oil, and repeat with the remaining lamb.

Add the remaining 1 tablespoon of oil to the pan, decrease the heat to medium, and add the onions, bay leaves, lemon strips, and garlic. Cook for 6 minutes, stirring a few times, until the onions have taken on some color. Add the anchovies, the coriander-cumin mix, the thyme, rosemary, and half the tomatoes. Cook for 1 minute, then return the lamb to the pan. Cook for another minute, then add the wine. Let it bubble away for 30 seconds, then add the stock, ¾ teaspoon of salt, and a good grind of pepper. Stir, increase the heat to medium-high, and bring to a simmer. Cover with the lid and place in the oven for 1½ hours, until the lamb is very soft and the liquid has reduced by quite a bit.

Remove the lamb from the oven and add the butter beans and remaining tomatoes. Stir, cover, and return to the oven for a final 20 minutes. Remove the pan from the oven and set aside to rest for 15 minutes.

When ready to serve, give the stew a good stir before spooning dollops of the yogurt on top. Sprinkle with the cumin salt and finish with the parsley. Serve the lemon wedges alongside.

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