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1
Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
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2
Lay lamb chunks flat in a flat bottom bowl or pie dish.
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3
Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
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4
Pour evenly over your lamb.
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5
Spread the last tsp of mustard over the top of the lamb meat.
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6
Let stand for 2-4 hours.
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7
Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
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8
Mix until well blended.
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9
Peel yucca root and slice into 1 inch cubes.
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10
Place cubes in a pot full of water and bring to a boil.
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11
Boil until yucca is easily penetrated with a fork, then set aside.
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12
Once the meat is marinated, place oil in pan and heat.
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13
When oil is warm, add the meat without the marinade.
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14
Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
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15
Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
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16
When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
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17
Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
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18
Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
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19
Add yucca root and stir.
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20
Let sit for 5 more minutes, then remove from heat.
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21
Serve with spiced rice.
