For 4 Person(s)
Season the lamb with salt and pepper. Place a large saucepan with a tbsp of olive oil over a medium heat and brown off the meat in batches. Set aside.
Turn down the heat, add the remaining oil with the onion and garlic and fry very gently until soft. Add the oregano and spices along with the chipotle purée (if using the chipotles in adobo, chop them roughly before adding) and continue to fry for a couple of minutes before stirring in the meat.
Now throw in the tomatoes, lager and sugar, cover with a lid and cook very gently for about an hour or until the lamb is tender. Add the beans, warm through, squeeze in the lime and taste. Balance with salt and pepper and more lime if necessary.
Serve in bowls topped with red onion, coriander, a slice of lime and boiled rice or tacos with some sour cream alongside.