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Top view of Peruvian Lamb Stew with rice and peas on a wooden board.
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Peruvian Lamb Stew

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 800 g cubed lamb (good quality, don't go cheap on this or it'll be full of cartilage)
  • 1 large onion
  • 2 cloves garlic
  • 1-2 tsp ají
  • 1/2 tsp cumin
  • Salt
  • Pepper
  • 1 cup beer
  • 1/2 cup white wine
  • 1/2 bunch largecoriander (about 1 packed cup)
  • 1 large white potato
  • 1/2 cup green peas

Instructions

  • Peel and chop onion, peel and crush garlic.
  • Wash coriander and add stalks and all into blender. Add 1/2 cup white wine and blend until smooth.
  • Heat a large heavy bottomed lidded pan over medium heat. Once hot, add a little flavorless oil (such as avocado oil or sunflower seed oil).
  • Add chopped onion and garlic to hot oil and stir until onions are translucent.
  • Add ají, coriander wine, beer, cumin, salt and pepper and bring to the boil.
  • While bringing to the boil, peel potato and cut into 1/2" (1 cm) cubes.
  • Add cubed lamb and potato cubes to boiling broth and turn heat to high to get back to boiling again quickly.
  • Once boiling, reduce heat to low, cover and let cook for at least 45-60 minutes.
  • Add peas, season with more salt/pepper/ají to taste and stir well.
  • Serve over white rice.

Notes

Ají is a yellow Peruvian chilli, abroad usually sold in Latin American supermarkets as paste in a glass jar. If you can't find it, don't replace with another chilli, just leave it out completely.