Seco de Cordero (Peruvian Lamb Stew)

Ingredients

• 2 lbs Lamb shoulder
• 1 medium Yellow onion
• 4 cloves Garlic
• 1 bunch Cilantro
• 1 bottle Dark beer
• 1 cup Chicken broth
• 2 tablespoons Aji Amarillo paste
• 1 tablespoon Cornstarch
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked rice
• 4 cups Cooked canario beans

Instructions

1. 1Cut the 2 lbs of lamb shoulder into 2-inch pieces. Place the lamb pieces in a bowl and season them with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Toss to coat evenly.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 400°F (200°C). Once the oil is shimmering, carefully add the seasoned lamb pieces. Brown the lamb on all sides, which should take about 5-7 minutes total. Remove the browned lamb from the pot and set it aside on a plate.
3. 3In the same pot, add the 1 medium yellow onion, which should be chopped, and the 4 cloves of garlic, which should be minced. Cook over medium heat, about 300°F (150°C), stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the 2 tablespoons of Aji Amarillo paste and cook, stirring constantly, for 1 minute more until fragrant.
4. 4Return the browned lamb pieces to the pot. Pour in the 1 bottle of dark beer and the 1 cup of chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 hours, or until the lamb is very tender when pierced with a fork.
5. 5While the lamb is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. After the lamb has simmered for 1.5 hours, stir the chopped cilantro (from the 1 bunch) into the pot. Then, gradually whisk the cornstarch slurry into the simmering stew. Continue to cook, stirring constantly, for another 5 minutes, or until the sauce has thickened to your desired consistency.
6. 6Serve the Seco de অবিলম্বে hot, with the 4 cups of cooked rice and the 4 cups of cooked canario beans on the side.

Substitutions

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