Crush cardamom, coriander seeds and 1 teaspoon of oil in a mortar to a paste. Peel and chop the onions. Wash the meat, dab dry and dice
Heat 2 tablespoons of oil in a frying pan. Brown the meat in it in portions, season with salt and pepper and take it out. Fry the onions in hot frying fat for 2-3 minutes, turning them over. Put all the meat into the roasting pan, add tomatoes and stock, cover and stew for about 1 1/2 hours
About 40 minutes before the end of the cooking time, peel potatoes, dice them coarsely, add them to the meat with undefrosted beans and cardamom mixture and braise them
Season goulash with salt, pepper and a little sugar. Wash coriander, shake dry, pluck off leaves and chop. Sprinkle coriander over the goulash. Serve with yoghurt and baguette