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1
Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes.
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2
Transfer to a large bowl.
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3
Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine.
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4
Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
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5
Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade.
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6
Season the lamb with salt and pepper.
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7
Heat the canola oil in a large Dutch oven over medium-high heat.
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8
Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side.
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9
Add the reserved marinade, the beer and jalapeno and bring to a simmer.
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10
Cover, transfer to the oven and braise until very tender, about 2 hours.
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11
Remove from the oven and let cool slightly.
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12
Skim off any excess fat.
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13
Remove the lamb and pull the meat off the bone, discarding the bones and fat.
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14
Strain the liquid into a smaller pot and keep warm.
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15
Shred the meat with your fingers and transfer to a bowl.
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16
Pour the warmed braising liquid over the meat and toss to coat.
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17
Divide among corn tortillas and top with cilantro.
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18
Photograph by Charles Masters
