Peruvian Lamb Or Goat Stew - cooking recipe

Ingredients

5 garlic cloves
2 teaspoons ground annatto seed
3 lbs lamb chops
1 lb lamb rib
3 teaspoons coarse grain mustard
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 (12 ounce) bottle mexican pilsner beer
1 bunch cilantro
1/4 bunch parsley
1 tomatoes
1 onion
1 1/2 teaspoons cumin
1 (8 ounce) can chicken broth
1/2 cup oil
1 1/2 lbs yucca root

Preparation

Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
Lay lamb chunks flat in a flat bottom bowl or pie dish.
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.
Pour evenly over your lamb.
Spread the last tsp of mustard over the top of the lamb meat.
Let stand for 2-4 hours.
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.
Mix until well blended.
Peel yucca root and slice into 1 inch cubes.
Place cubes in a pot full of water and bring to a boil.
Boil until yucca is easily penetrated with a fork, then set aside.
Once the meat is marinated, place oil in pan and heat.
When oil is warm, add the meat without the marinade.
Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
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.
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.
Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
Add yucca root and stir.
Let sit for 5 more minutes, then remove from heat.
Serve with spiced rice.