Heat oil in a large saucepan and sauté lamb meat until golden. Remove from saucepan and reserve.Sauté onion and garlic in the same fat until tender. Add chili, cumin and meat. Stir to combine. Season with salt and pepper.
Add beer, wine and blended cilantro. Cover saucepan and cook over low heat until meat is tender. Add green peas and potatoes. Continue cooking until liquid almost evaporates and thickens.Serve with white rice and blended yellow ají.