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 , 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.

Nutrition per serving