Seco de Cordero (Lamb Stew)

Ingredients

• 2 lb Lamb shoulder, cut into 2-inch pieces
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 cup Cilantro, finely chopped
• 1 bottle Dark beer
• 2 cups Chicken broth
• 2 tbsp Aji Amarillo paste
• 1 cup Peas
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 cups Cooked white rice

Instructions

1. 1Heat the 2 tbsp of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, which is about 375°F (190°C).
2. 2Add the 2 lb of lamb shoulder pieces to the hot oil and brown them on all sides for about 5-7 minutes total. Once browned, carefully remove the lamb from the pot and set it aside on a plate.
3. 3Add the 1 large chopped onion and 4 cloves of minced garlic to the same pot. Cook, stirring occasionally, for about 5-7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 1 cup of finely chopped cilantro and the 2 tbsp of Aji Amarillo paste. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Return the browned 2 lb of lamb shoulder pieces to the pot. Pour in the 1 bottle of dark beer and the 2 cups of chicken broth. Increase the heat to bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 hours, or until the lamb is very tender when pierced with a fork.
6. 6During the last 15 minutes of the 1.5-hour simmering time, stir in the 1 cup of peas.
7. 7After the simmering is complete, stir in the 1 tsp of salt and 1/2 tsp of pepper. Taste and add more if needed.
8. 8Serve the Seco de Cordero hot over the 2 cups of cooked white rice.

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