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 calories
carbohydrate: 29.9 g
cholesterol: 62.7 mg
fat: 21.5 g
fiber: 3.8 g
protein: 19.4 g
saturatedFat: 6.4 g
servingSize: -
sodium: 97.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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.

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