Rub the lamb with garlic. Brown in hot oil. Put into pot and sprinkle with seasonings. Place mint sprigs over the lamb and add the wine. Place potatoes and beans around the lamb. Variation: the Jews of Alsace use the above recipe but add the following: raisins, dried pears, apricots, a whiff of rosemary and 2 T. of sugar. They omit the chili powder from this variation. Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman on Feb 21, 97.