Braised Lamb With Cannellini Beans And Celeriac

Recipe By :Jamie Oliver
Serving Size : 4

250 gram dried cannellini beans -- (1 bag)
2 kg leg of lamb -- (4 lb 8 oz)
a few tablespoons of flour
a small pinch of ground cumin
1 Tbsp ground coriander seeds
a few lugs of olive oil
a couple of bay leaves
250 grams tomatoes -- (1 tin)
2 dried chilies
4 tablespoons creme fraiche -- (4 to 5)
1 celeriac
a small handful of thyme -- chopped
Sea salt and freshly ground black pepper

Soak the cannellini beans overnight in cold water or use a couple of tins,
which are still very good. Preheat the oven to 190C/375F/gas 5 Cut the
lamb into large squares and dust well with the flour mixed with the ground
spices Heat the oil in a pan and brown the lamb until nice and dark,
remove from the pan into the large ovenproof dish. Stir in the bay leaves,
tomatoes, beans and chilies. Season well, top up with about half a pint of
water and dot the creme fraiche over the lamb. Peel the celeriac and then
carry on peeling until you are left with a very long ribbon. Mix with a
little more olive oil, salt and pepper and the thyme Pile this on top of
your lamb and cook m the oven for a couple of hours, removing the lid for
the last half hour.

Serves 4

Description: "This is one of my favourite stews and it's a real doddle to
put together.
As well as being really comforting, it also looks good enough for when the
mother-in-law comes round."


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