1 leg of lamb
3 cups water
2 tablespoons olive oil (We used fat in the form of olive oil; you could also use lard)
Salt to taste
2 cups beer (We used a wheat beer)
1 large onion, chopped (or 2 small onions)
1 teaspoon coriander
1 teaspoon cumin
3 beets, cooked, peeled and chopped
4 cloves garlic, chopped
1 leek, sliced
Coriander to taste
Instructions: Sear leg of lamb on both sides with olive oil in a large pot. Add water, salt, beer, onions, coriander, cumin and beets. Let ingredients cook for 10 minutes on medium heat. Add garlic and leeks and bring to a boil. Reduce heat to low and let the stew simmer for an hour, stirring occasionally. Take lamb out of the pot and pull or cut the meat off the bone; then return the meat to the pot. Sprinkle with coriander and serve.