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1
In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste.
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2
Mix in the vinegar, and then blend in the olive oil.
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3
Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks.
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4
Marinate at room temperature for 2 to 3 hours.
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5
Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade.
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6
In a large heavy casserole, heat the 3 tablespoons olive oil over high heat.
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7
Brown the lamb, turning with tongs to sear all sides evenly.
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8
This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear).
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9
Transfer the lamb to a plate with a slotted spoon and set aside.
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10
Reduce the heat to medium-high and add the jalapenos, onions, and salt.
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11
Saute, stirring frequently, for about 10 minutes, or until the onions are golden.
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12
Add the beer and lower the heat so that the liquid is simmering.
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13
Cook for about 15 minutes, or until all of the beer has evaporated.
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14
Return the browned lamb, along with the accumulated juices from the plate, to the pan.
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15
Add the stock and stir to mix.
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16
Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender.
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17
Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching).
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18
Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for I minute more.
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19
Serve from the casserole.
