Ask your butcher to de-bone and chop a shoulder of lamb into large cubes.

Roll the meat in the cinnamon,
Let sit for at least one-half hour
To allow the flavors to permeate.

In a large pot (preferably cast iron),
Melt one tablespoon of butter with a drizzle of olive oil.
When the butter foams,
Add the meat and sear on all sides.

As the meat sears,
Rinse the green beans, and
Trim the ends.

Cut the onions into large chunks,
Don’t forget to remove any sprouts!

Peel and remove the seeds of fresh tomatoes,
Or use two cans of Italian tomatoes.

Once the meat has seared,
Place it on a plate covered with a paper towel to absorb the fat.

Toss the green beans into the same cocotte,
And caramelized.
Add the whole garlic cloves (lightly crushed with the back of a knife,)
The sprigs of thyme and of rosemary, as well as
The coriander seeds.

Once the beans are golden,
Return the meat to the pot,
Add the tomatoes, and
Stir in a small spoonful of sugar or honey.

Add one cup of the lamb fond.
Cover.
Let simmer over low heat for a long time.

When the lamb is tender and the vegetables are soft,
Turn off the heat.
Serve as is, or with a rice pilaf.