Braised lamb with butter beans and yoghurt from Ottolenghi Comfort (page 179) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Notes about this recipe

  • saladdays on February 02, 2026

    This was so good! Used some diced lamb shoulder that had been lurking in the freezer for quite a while. Cut down the cooking time as I halved the recipe and it was really well cooked. I'm looking forward to the second helping as casseroles are often better when reheated!

  • Nossovitzky on November 30, 2025

    Very delicious! Made this today with a couple of changes - lamb neck chops, tinned tomatoes instead of fresh and a tin of chickpeas. Took a lot longer to cook (i think because the meat was on the bone) but it wasn't a problem to have the oven on on a rainy afternoon.

  • linacuisine2021 on October 12, 2024

    Very nice stew - it is on the slow cooking side but worth it

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