Peruvian Lamb Seco
A hearty and flavorful stew originating from Peru, made with tender lamb and a rich blend of spices.
Ingredients
- ●1.5 kg lambcut into 2-inch pieces
- ●2 tablespoons unctuousolive oil
- ●2 dried aji amarillo peppers peruvianrehydrated and chopped
- ●2 tablespoons secoground cumin
- ●2 tablespoons deground coriander
- ●2 cloves corderominced garlic
- ●1 large onionchopped
- ●2 large potatodiced
- ●1 cup red wineoptional
- ●2 cups beef broth
Instructions
- 1
Heat the unctuous in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Add the peruvian, seco, de, and cordero to the pot and cook for 1 minute, stirring constantly.
- 4
Add the onion and cook until softened, about 5 minutes.
- 5
Add the potato and cook for an additional 2 minutes.
- 6
Add the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
- 7
Return the lamb to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh cilantro (if desired).