1 1/2 lbs. boneless lamb stew meat
1 lg. (about 10 oz.) onion, chopped
2 1/2 c. beef broth
1 tbsp. minced ginger or 1 tsp. ground ginger
1 tbsp. grated orange peel
2 tsp. anise seed
1/2 tsp. ground allspice
3 lg. (about 2/3 lb.) carrots, peeled & cut diagonally into thin slices
3 (15 oz.) cans cannellini beans, rinsed & drained
1 tbsp. cornstarch, dissolved in 1/4 c. water
3 tbsp. minced fresh cilantro

Place lamb in a 5 to 6 quart pan with onion and 1/4 cup water. Cover and bring to a boil over high heat, then simmer 30 minutes. Uncover pan and boil over high heat until liquid evaporates, about 10 minutes. When meat sizzles, add 1/2 cup water; stir to release browned bits. When the liquid evaporates, repeat procedure once.

To pan, add broth, ginger, orange peel, anise, allspice and cayenne; stir to free browned bits from pan bottom, bring the mixture to a boil, then cover tightly and simmer until meat is very tender when pierced, 1 to 1 1/4 hours. Add the carrots and cook until tender when pierced, about 20 minutes longer.

Add beans to pan. Bring to a boil over high heat. Add cornstarch mixture; stir until stew returns to a boil. Mix in minced cilantro. Makes 6 servings.