In a 5-quart pan, combine beans, lamb,
onion, garlic, coriander seeds, pepper, and water
Bring
to a boil over high heat; then reduce heat, cover, and
simmer until beans are tender (1-1/2 to 2 hours), stir-
ring occasionally.
Remove lamb from pan
Cut away bones and fat then
cut into bite-sized pieces and return to pan
Skim fat
from broth, then season stew to taste with salt.
Serve stew in deep bowls and pass tomatoes and green
onions in separate bowls to add to each serving
