Cilantro-Infused Lamb Stew with Potatoes

Ingredients 0/11

Step 1

Mix together the vegetable oil, lemon juice, garlic, cumin, salt, and pepper in a bowl. Toss the cubed lamb into the marinade, making sure each piece is coated, and let it sit for about 30 minutes.

Step 2

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

Step 3

Put the lamb back into the skillet, then pour in the beer and sprinkle in the chopped cilantro. Season with a bay leaf, plus a little more salt and pepper to taste. Cover the skillet and let everything simmer gently on low heat for about an hour.

Step 4

After that, add the potatoes to the pot, cover again, and keep cooking on low until the potatoes are tender, which should take around 30 minutes. If it looks like the stew is drying out, feel free to add a splash of water or broth to keep things nice and saucy.