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After you’ve cubed the lamb, season it with 1 tbsp achiote oil, salt, pepper, garlic, Jugo Maggi, and cumin. Mix it all in and set aside while you get the veggies and aromatics ready.
Add the rest of the achiote oil to a large pan, preferably one with a fitting lid, and get it hot enough to sear to cubes of lamb. Brown the lamb in batches, trying not to crowd the pan so that you sear and not steam the meat. Remove from the pan and set aside.
Next, you will sweat the aromatics-add the onions, bell pepper and cook until the onions have soften and are translucent. Add the tomatoes after a few minutes, stir them in before adding the mint and cilantro.
Deglaze the pan with the broth or beer, use a wooden spoon to scrape off all the yummy bits that have gotten stuck to the bottom of that pan.
Stir the lamb back in, then add the habanero paste, potatoes and carrots. Reduce the heat so that it simmers slowly. Allow it to cook covered for about 45 minutes or until the lamb is very tender. If the juices seem too runny at this time, remove the lid and allow it to cook down for another 10-15 minutes.
Serve with rice and beans.