Trim the fat from the lamb and cut the fat into small pieces. Place in a saucepan and cook over medium-low heat, stirring occasionally, to render down the fat. Reserve about ½ cup of the grease and discard the cooked fat.

Cut the lamb into small bite-sized pieces. Season well with the salt and black pepper.

Heat the reserved lamb grease in a medium stock pot over medium heat. Add the lamb and cook until all sides have browned, about 4 minutes.

Stir in the beer and water and bring to a low boil. Stir in the remaining ingredients.

Cover, and simmer for about 45 minutes to an 1 hour, or until lamb is tender. Serve hot.