Lamb Stew with Potatoes and Cilantro

Ingredients

• 0.25 cups 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 can or bottle beer , 12 fluid ounce
• 1 bunch fresh cilantro
• 1 bay leaf
• 4 potatoes , peeled and cubed
• 0.25 cups water or broth , Optional

Instructions

1. 1

   Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.

2. 2

   Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.

3. 3

   Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.