Set the broiler to high and place whole tomatoes on a sheet pan, skins facing up, cooking for about 8 minutes, turning once with tongs.

Heat olive oil in a Dutch oven over medium-high heat, then sear the cubed lamb in a single layer for about 4 minutes per side.

Set the lamb aside, add the diced onion to the same pot, and cook for about 6 minutes, then add the garlic for one more minute.

Stir in the chili powder, cumin, salt, and pepper for about 30 seconds, just until fragrant.

Add the seared lamb, blackened tomatoes, black beans, and broth back into the pot, scraping the bottom well.

Bring to a light simmer, then reduce heat to low, cover, and cook for about 1 hour and 45 minutes, until the lamb turns tender.

Crush the dried mint between your fingers and stir it in during the final 5 minutes of cooking.

Ladle into bowls and top with toasted pine nuts.