Smokey Peruvian Cordero Seco
A hearty and flavorful Peruvian lamb stew cooked to perfection with smoky flavors.
Ingredients
- ●1.5 pounds Lamb shouldercut into 2-inch pieces
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 teaspoons Smoked paprikasmoked
- ●1 teaspoon Cuminground
- ●1 teaspoon Corianderground
- ●1-2 teaspoons Peruvian aji amarillo pepperdepending on desired heat level
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
- ●1 cup Red wineoptional
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb pieces until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add more oil if needed, then sauté the onion and garlic until softened.
- 5
Add the smoked paprika, cumin, coriander, aji amarillo pepper, salt, and black pepper. Cook for 1 minute.
- 6
Add the browned lamb back to the pot, along with any accumulated juices.
- 7
Add the red wine, if using, and bring the mixture to a simmer.
- 8
Transfer the pot to the oven and cook, covered, at 300°F (150°C) for 2-1/2 hours, or until the lamb is tender.
- 9
Serve hot, garnished with chopped fresh herbs, if desired.
- 10
Optional: serve with rice, potatoes, or roasted vegetables.