• Season the 2 pounds leg of lamb with salt and pepper.
• In a large dutch oven or heavy pot, add 2 Tablespoons olive oil and heat over medium-high heat.
• Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.
• Add 1 large onion (diced) to the empty pot and saute until softened, 4-5 minutes.
• Stir in the 2 chipotles in adobo sauce, 1 Tablespoon garlic powder, 2 teaspoons cumin and 2 teaspoons oregano and saute until fragrant, about 30 seconds. Add the 2 Tablespoons tomato paste and stir to combine.
• Add the 2 cups salsa, 2 cups beef stock and 12 ounces light beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.
• Uncover and simmer for an additional 20-30 minutes. Stir in 2 Tablespoons cilantro and hot sauce, if desired.
• While the stew simmers, make the lime crema. Combine ¾ cup sour cream, 2 Tablespoons cilantro, and 1 lime (zested and juiced). Season with salt, to taste. Refrigerate until ready to serve.

To Serve:

• Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!