Peruvian Lamb Seco
A traditional Peruvian lamb stew, tender and flavorful, made with lamb shoulder, onions, garlic, and spices.
Ingredients
- ●1 pound Lamb shouldercut into 2-inch pieces
- ●2 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 Red pepper
- ●2 tablespoons Tomato paste
- ●2-3 Aji amarillo pepper
- ●1 teaspoon Black pepper
- ●1 teaspoon Salt
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●2 tablespoons Peruvian aji panca paste
- ●2 cups Beef broth
- ●1 cup Red wine
- ●2 medium Potatoes
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Brown the lamb on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
- 2
Reduce the heat to medium and cook the onions, garlic, and red pepper until the onions are softened, about 5 minutes.
- 3
Add the tomato paste and cook, stirring constantly, for 1 minute.
- 4
Add the aji amarillo peppers, cumin, coriander, salt, and black pepper. Cook for 1 minute.
- 5
Add the beef broth, red wine, and potatoes. Stir to combine.
- 6
Return the lamb to the pot and bring the mixture to a boil.
- 7
Cover the pot and transfer it to the oven. Braise the lamb for 2 1/2 hours, or until the meat is tender.
- 8
Remove the pot from the oven and stir in the Peruvian aji panca paste.
- 9
Simmer the stew on the stovetop over low heat for 10-15 minutes.
- 10
Serve the stew hot, garnished with chopped fresh cilantro, if desired.