Peruvian Lamb Stew


Peruvian Lamb Stew Seco De Cordero

Ingredients Edit

Directions Edit

  1. Pound the garlic, salt, cumin, and black pepper to a paste.
  2. Mix in the vinegar, and then blend in the olive oil.
  3. Place he lamb in the marinade.
  4. Marinate at room temperature for 2 to 3 hours.
  5. Remove the lamb from the marinade.
  6. Heat the 3 tablespoons olive oil over high heat.
  7. Brown the lamb.
  8. Transfer the lamb to a plate and set aside.
  9. Add the jalapenos, onions, and salt.
  10. Saute, stirring for about 10 minutes.
  11. Add the beer and lower the heat.
  12. Cook for about 15 minutes.
  13. Return the browned lamb, along with the accumulated juices from the plate, to the pan.
  14. Add the stock and stir to mix.
  15. Boil, then reduce the heat and simmer the dish, covered, for about 1 hour and 20 minutes.
  16. Add the potatoes, cover the pan again and cook for about 20 minutes more.
  17. Add the reserved ½ cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more.
  18. Serve from the casserole.

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