Name: Lamb and Cabbage Stew with Fresh Shell Beans
Yield: 6 to 8 Servings
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 1 1/2-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) or one 15-ounce can cannellini, rinsed, drained; 1/4 cup chopped fresh Italian parsley; Ground cumin

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