Lamb Stew with Potatoes and Cilantro
This is one of my favorite recipes for lamb stew with potatoes, cumin, and cilantro. The pieces of lamb are braised in beer for extra flavor.
- Serves: 6 persons
- ¼cup vegetable oil
- 4teaspoons lemon juice
- 3cloves garlic, minced
- 1teaspoon cumin
- salt and ground black pepper to taste
- 2pounds boneless lamb shoulder, cut into 2-inch pieces
- 1onion, chopped
- 1(12 fluid ounce) can or bottle beer
- 1bunch fresh cilantro
- 1bay leaf
- 4potatoes, peeled and cubed
- ¼cup water or broth, or as needed
Step 1Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
Step 2Heat 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.
Step 3Return 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.