Cannellini bean & lamb soup from Jerusalem (page 135) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • purrviciouz on December 19, 2018

    We really enjoyed this and the addition of zhoug and lemon juice really enhanced the flavors. This was a very comforting dish. I used beef instead of lamb and added some extra beans.

  • sosayi on May 16, 2018

    A good lamb stew. I made some changes (thanks fellow EYBers): whole lamb shanks, which I browned and cooked in the stew until tender and then shredded it and put back in, which took about 3 hours; celery instead of celery root; cassoulet beans instead of cannellini, as that's what I had on-hand. I also served it with the suggested Zhoug, instead of just lemon and cilantro. I feel I would have liked the soup without it, but I loved it with it. It elevated what was a good, but basic lamb stew into something with even greater depth of flavor and interest.

  • anya_sf on April 12, 2017

    I used small white beans. Also added 8 oz baby spinach at the end. Otherwise followed recipe exactly. Served with lemon and cilantro as suggested. The whole family loved it; 3 of us finished the whole thing.

  • clcorbi on January 02, 2017

    This is a nice, comforting stew. I wasn't blown away by it, but it is definitely tasty and winter-appropriate. We made many of the same changes as Westminstress--no cannellini beans so I used dried chickpeas, and no cardamom pods so we used ground. Rather than buying a whole celery root to only use 1/4 of it in this recipe (which seemed silly), I used an equivalent amount of diced celery, which I already had. I also took a particularly lazy approach with the lamb--I was using a pound of bone-in shoulder chops, so rather than attempting to cube them while raw, I threw them into the water whole and left them that way for the entire cook time, only taking them out at the end to remove the bones and shred them. This worked perfectly and kept me from having to struggle with deboning raw meat. Served with naan and the cauliflower hazelnut salad from this book, this made a nice winter dinner, but I'm not sure I was wowed enough to make this stew again.

  • westminstr on April 13, 2015

    I made this with my leftover Easter lamb-bone and the leftover meat that was clinging to it. I subbed chickpeas for cannellini, waxy instead of floury potatoes, and used ground cardamom because that's what I had on hand. Everything else as written. To make, I put the lamb bone and the unsoaked chickpeas in a pot with 8 cups of cold water, added everything else, then put the potatoes in when the chickpeas were soft. It took about three hours to cook. The most surprising thing was the way that the 20 whole garlic cloves just disappeared into the stew. Where did they go? The stew didn't have a strong garlicky flavor, but was very deeply savory between the garlic, meat, and chickpea broth. This was a good soup, I would do it again if I had another lamb bone to contend with. The kids didn't like it that much though. O especially is not into stews.

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