LAMB SHOULDER STEW WITH POTATOES AND CILANTRO

Lamb Shoulder Stew with Potatoes and Cilantro image

Number Of Ingredients 12

1/4 cup vegetable oil
4 teaspoons lemon juice
3 cloves minced garlic
1 teaspoon cumin
5 dashes salt and ground peper
2 pounds 2 inch pieces of boneless lamb shoulder
1 chopped onion
1 can 12 ounces can or bottled beer
1 bunch fresh cilantro
2 bay leaf
4 cubed and peeled potatoes (or little red potatoes)
1/4 cup broth

Steps:

Combine veg oil, lemon juice, garlic, cumin. salt and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
Heat alum. skillet over med high heat and brown meat on all sides, about 3 min. per side and set aside. Drain off grease. Reduce heat and add onion. Cook until soft and translucent, about 5 min.
Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf and salt and pepper. Cover skillet and simmer over low heat for about an hour.