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.