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 T 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

Approximately 6-7 cups of Doux South Chow Chow

Coarse kosher salt

1 1/2 cupswater

3 T Doux South Chow Chow brine, 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

¼ cups chopped fresh Italian parsley (For Garnish)

Ground cumin (For Garnish)


  1. Heat small skillet over medium-high heat.
  2. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill.
  3. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight.
  4. Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then Chow Chow .
  5. Sprinkle with coarse salt and pepper. Add 1 1/2 cups water and 2 tablespoons of Chow Chow brine to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours.
  6. Meanwhile, place fresh beans, if using, in small saucepan. Add pinch of coarse salt and just enough water to cover beans. Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean. Drain.

7.  Remove cinnamon stick and bay leaf from stew. Add cooked beans (or canned beans, if using)   and remaining 1 tablespoon Doux South Chow Chow brine. Simmer 5 minutes to allow flavors to blend.

8.  Season to taste with salt and pepper.

     9.  Stir parsley into stew. To serve, divide stew among bowls. Sprinkle with ground cumin.