Hearty Lamb Stew Featuring Potatoes and Cilantro

Ingredients

• ¼ cup vegetable oil
• 4 teaspoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon cumin
• salt and ground black pepper to taste
• 2 pounds boneless lamb shoulder, cut into 2-inch pieces
• 1 onion, chopped
• 1 (12 fluid ounce) can or bottle beer
• 1 bunch fresh cilantro
• 1 bay leaf
• 4 potatoes, peeled and cubed
• ¼ cup water or broth, or as needed (Optional)

Step 1

Stir together the vegetable oil, lemon juice, garlic, cumin, salt, and pepper in a bowl. Toss the cubed lamb in the marinade and let it sit for about 30 minutes.

Step 2

Heat a skillet over medium-high and brown the lamb on all sides—it should take around 3 minutes per side. Once browned, take the meat out and set it aside. Turn the heat down to medium-low, add the chopped onion to the skillet, and cook it until it’s soft and translucent, about 5 minutes.

Step 3

Put the lamb back into the skillet, then pour in the beer and stir in the cilantro. Add the bay leaf, plus a bit more salt and pepper to taste. Cover the pan, lower the heat, and let everything simmer gently for about an hour.

Step 4

After that, toss in the potatoes, cover again, and cook on low until the potatoes are tender, which should take around 30 minutes. If things start looking too dry, add a splash of water or broth to keep it nice and saucy.