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Lamb Stew with Potatoes and Cilantro

Rated as 4.33 out of 5 Stars

"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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2 h 25 m servings 406
Original recipe yields 6 servings


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  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.


  • Cook's Note:
  • You can also use lamb leg for this stew.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 406 calories; 21.5 29.9 19.4 63 97 Full nutrition

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Added extra cumin, lemon juice and some thyme, very tasty!

Added Shiitake Mushrooms Nix the beer