Ingredients: (Serves 6 | Allow 1 hour 45 minutes for cooking)
- 900g lamb shoulder, excess fat removed and cut into 3cm cubes
- 2 red onions, finely sliced
- 8 garlic cloves, finely chopped
- 1 hot fresh chilli, finely sliced
- 1.5tsp ground cumin
- 400ml beer
- 3tbsp red wine vinegar
- 1 large bunch of coriander, stems removed and tied with a piece of string
- 2 tomatoes, roughly chopped
- 400g potatoes, peeled and chopped into 2cm cubes
- Olive oil
- Salt and pepper
- Heat 3 tablespoons of olive oil in a large sauce pan over a medium heat. Season the lamb with salt and black pepper, and brown the lamb pieces in the hot oil for about 5 minutes. You may need to do this in batches, depending on how big your pan is. Set aside the browned meat in a bowl.
- Add the red onions to the pan, with a little more oil if needed and a splash of water if it feels dry. Cook gently on a low heat for 10 minutes until softened. Then add the garlic, chilli and cumin and continue to cook for another couple of minutes.
- Add the beer, red wine vinegar, tomatoes and the tied coriander stalks, plus some salt and black pepper. Stir thoroughly and then add the browned lamb and any juices from the bowl to the pan. Cook gently on a low heat for 1 and a quarter hours (75 minutes) with the lid on the pan, set at a slight slant to let some steam escape.
- After this time, remove the coriander stalks from the pan and add the potatoes. Be careful to push all of the potatoes into the stew so they are covered. Cook for a further 30 minutes of until the potatoes are cooked through. You ideally want a thick sauce, so if it looks like it has too much liquid, cook for the final amount with the lid off.
- Once everything is cooked and tender, finely chop the coriander leaves and stir them through. Season with more salt and pepper if needed and serve with rice. We chose brown rice.