Lamb and Cabbage Stew with Fresh Shell Beans

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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