Lamb Stew with Potatoes and Cilantro

Name: Lamb Stew with Potatoes and Cilantro
Total time: 145
Yield: 6
Ingredients: ¼ cup 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) can or bottle beer; 1 bunch fresh cilantro; 1 bay leaf; 4 potatoes, peeled and cubed; ¼ cup water or broth, or as needed (Optional)

Recipe by Natasha Titanova from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

6 servings

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¼ cup vegetable oil
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4 teaspoons lemon juice
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3 cloves garlic, minced
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1 teaspoon cumin
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salt and ground black pepper to taste
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2 pounds boneless lamb shoulder, cut into 2-inch pieces

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1 onion, chopped
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1 (12 fluid ounce) can or bottle beer
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1 bunch fresh cilantro
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1 bay leaf
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4 potatoes, peeled and cubed
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¼ cup water or broth, or as needed (Optional)

Instructions

Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
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.
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.