Seco de Cordero with Rice

Ingredients

Quantities are for one portion.

• 70 gdry white rice
• 50 gfrozen peas
• salt and pepper to taste
• 20 gfresh cilantro (coriander)
• 150 gstewing lamb, bone-in chunks
• 1onion, finely diced
• 1 tbspvegetable oil
• 150 gpotatoes, peeled and cubed
• 50 mldark beer
• 1 tbspaji amarillo paste

Method

1. Heat the vegetable oil in a pot. Brown the chunks of lamb on all sides until a dark crust forms. Remove the meat.
2. In the same pot, sauté the finely diced onion until soft. Stir in the aji amarillo paste.
3. Blend the fresh cilantro with a small splash of water until it forms a smooth, vibrant green paste.
4. Return the lamb to the pot. Add the green cilantro puree and the dark beer. Bring to a simmer.
5. Cover and braise over low heat for an hour. Add the cubed potato.
6. Continue simmering until the lamb is falling apart and the potatoes are soft. Stir in the frozen peas for the final two minutes.
7. Rinse and steam the white rice until fluffy. Serve the thick, green lamb stew alongside the steaming rice.