Potato and Lamb Stew Garnished with Cilantro

Step 1

Start by mixing the vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Toss the cubed lamb in this marinade and let it sit for about 30 minutes to soak up the flavors. Heat a skillet over medium-high heat and brown the lamb pieces on all sides, which should take around 3 minutes per side. Once browned, take the meat out and set it aside. Turn the heat down a bit and cook the onion in the same skillet until it’s soft and translucent, about 5 minutes. Pop the lamb back in, then pour in the beer and stir in the cilantro. Season everything with a bay leaf, some salt, and pepper, cover the pan, and let it simmer gently for about an hour. After that, add the potatoes, cover again, and cook on low until the potatoes are tender, around 30 minutes. If it looks like it’s drying out, splash in a bit of water or broth to keep things nice and saucy.