Seco de Cordero

Ingredients

 * 8 lrg garlic cloves
 * 2 TSP Coarse sea salt
 * 1 tbl Ground cumin
 * 1 TSP Freshly-ground black pepper
 * 1/2 cup Red wine vinegar
 * 3 tbl Olive oil
 * 1 x Lamb shoulder
 * 3 tbl Olive oil
 * 3 x Jalapeno peppers
 * 4 med Onions finely chopped
 * 2 TSP Coarse sea salt
 * 1 1/2 cup Beer
 * 8 cup Beef or chicken stock
 * 6 lrg Boiling potatoes peeled
 * 1 bn cilantro

Directions

 * Pound the garlic, salt, cumin, and black pepper to a paste.
 * Mix in the vinegar, and then blend in the olive oil.
 * Place he lamb in the marinade.
 * Marinate at room temperature for 2 to 3 hours.
 * Remove the lamb from the marinade.
 * Heat the 3 tablespoons olive oil over high heat.
 * Brown the lamb.
 * Transfer the lamb to a plate and set aside.
 * Add the jalapenos, onions, and salt.
 * Saute, stirring for about 10 minutes.
 * Add the beer and lower the heat.
 * Cook for about 15 minutes.
 * Return the browned lamb, along with the accumulated juices from the plate, to the pan.
 * Add the stock and stir to mix.
 * Boil, then reduce the heat and simmer the dish, covered, for about 1 hour and 20 minutes.
 * Add the potatoes, cover the pan again and cook for about 20 minutes more.
 * Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more.
 * Serve from the casserole.