Sort beans to remove any debris from beans

Rinse well and drain

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

Makes 6 servings.