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1
Rinse lamb and pat dry. Place flour in a plastic bag and add about half the meat; seal bag and shake to coat pieces lightly with flour. With your hands or tongs, lift pieces out and shake off excess flour. Repeat with remaining lamb. Discard remaining flour.
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2
Set a 5- to 6-quart pan over medium-high heat. Add 1 tablespoon oil and tilt to coat pan bottom. When oil is hot, add about half the meat in a single layer, pieces slightly apart. Cook, turning as needed to brown all sides, about 6 minutes total. Transfer meat to a rimmed plate and repeat to brown remaining lamb, adding 1 more tablespoon oil. Transfer second batch to plate.
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3
Add onion to pan and stir until limp, about 2 minutes. Return all the lamb and any accumulated juices to pan, then stir in broth, ginger, orange peel, anise seeds, allspice, and cayenne. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until meat is tender when pierced, about 1 hour.
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4
Add carrots, return to a boil, reduce heat, and simmer, covered, until carrots are tender when pierced, about 20 minutes. Add beans; cover and simmer, stirring occasionallly, until hot, about 5 minutes. Stir in minced cilantro and salt to taste. Pour into a serving bowl. Garnish with cilantro sprigs.
