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Lamb and Cabbage Stew with Fresh Shell Beans


Lamb and Cabbage Stew with Fresh Shell Beans Recipe

Ingredients:
  • 2 teaspoons coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried mint, crumbled
  • 3/4 teaspoon coarse kosher salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 3/4 pounds trimmed boneless lamb shoulder, cut into 11/2-inch cubes
  • 2 cups chopped onions
  • 1 2/3 cups canned crushed tomatoes with added puree
  • 4 garlic cloves, minced
  • 1 small cinnamon stick, broken in half
  • 1 bay leaf
  • 1 1/4 cups coarsely chopped peeled carrots
  • 1 small green cabbage (about 1 pound), quartered, cored, cut into 1/4-inch slices (about 7 cups)
  • Coarse kosher salt
  • 1 1/2 cups water
  • 3 tablespoons fresh lemon juice, divided
  • 1 1/2 cups shelled fresh shell beans (such as cranberry, cannellini, flageolet, or pinto; from about 1 pound unshelled)
  • 1/4 cup chopped fresh Italian parsley
  • Ground cumin
Directions:
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