Lamb Stew with Potatoes and Cilantro recipe
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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
Nutrition Info
- 406 caloriescarbohydrate: 29.9 gcholesterol: 62.7 mgfat: 21.5 gfiber: 3.8 gprotein: 19.4 gsaturatedFat: 6.4 gservingSize: -sodium: 97.1 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Lamb Stew with Potatoes and Cilantro
Directions
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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.