Lamb Braised in Beer

Ingredients:

• 4 lb. lamb shoulder blade
• 2 red bell pepper chopped 
• 2 yellow pepper 
• 2 eggplant
• 4 potatoes (optional)
• 1 green squash 
• 1 can of baby corn
• 1 large whole onion 
• 1 bunch of cilantro
• 1 small bunch of fresh basil leaves
• 2-3 garlic cloves chopped
• 1-1.5 liter of lager 
• Course salt and ground black pepper
• 2 Cinnamon sticks
• 1 teaspoon or oregano 
• 2 teaspoons of ground cumin
• 2 teaspoons of coriander 
• 2 star annis
• Bay leaves
• 2 pinches of saffron
• Half a can of peeled or crushed tomatoes 

Directions:

1. Take your lamb shoulder blade and chop it into big portions. Rinse and dry it. 
   
2. Rub the lamb with salt and ground black pepper, put everything in a big pot
3. Take out your large whole onion and add it to the pot
4. Now fill your pot with lager till it covers the meat and let it marinate for 2 hours in room temperature
5. Then, add 2 sticks of cinnamon, 1 teasepoon of oregano, 2 teaspoons of ground cumin, 2 teaspoons of coriander, 2 star annis, 2 pinches of saffron, and the can of tomatoes. Put it on the stove on high and bring to a boil, when its boiled turn it down to medium heat
6. Let it cook for 2 hours on medium heat until the meat is evenly browned and falling off the bone
7. Cut the 2 red belle peppers, 2 yellow peppers, 2 eggplants, 1 green squash, and add the baby corn
    
8. Top with vegetables, season with salt and pepper 
9. Cover the pot and let it cook for 20 minutes on medium heat
10. In 20 minutes top with chopped cilantro and chopped garlic
    
11. Cover the pot, and let it cook for another 5 minutes. Then turn off the stove, and let it sit for 10-15 minutes with the lid on
    
    
    Now its ready to serve!