Martin Morales' Peruvian lamb braised in beer 

Martin Morales' Peruvian lamb braised in beer 
A rich and vibrant stew of chunky lamb with red peppers and coriander Credit: Lisa Linder

Seco de Cabrito is  a classic dish from northern Peru with a delicious combination of flavours.

SERVES

4

INGREDIENTS

  • 3 tbsp vegetable oil
  • 1kg lamb (a mixture of leg and shoulder), cut into large chunks 
  • 1 large red onion, thinly sliced
  • 3 garlic cloves, crushed
  • 1 amarillo chilli, deseeded and chopped
  • 1 tsp ground cumin
  • 1 large bunch coriander, plus extra to garnish
  • the juice of 1 lime or Seville orange
  • 250ml beer (use Peruvian Cusqueña if you can) 
  • 500g new or small waxy potatoes, peeled
  • 1 red pepper, deseeded and thinly sliced
  • 250g peas

METHOD

Heat the oil in a large saucepan or flameproof casserole over a medium heat. Brown the lamb well on all sides. Remove the meat.

Add the onion, sauté until soft, then add the garlic. Cook for a further minute.

Return the meat and add the chilli and cumin. Season. 

Blitz the bunch of coriander and citrus juice to a paste in a food processor, adding a little water if necessary.

Add two thirds of the paste to the meat along with the beer. Cover, bring  to the boil, then simmer over a low heat until very tender, at least  1½-2 hours. 

Add the potatoes and red pepper and cook for a further 20 minutes. Add the peas.

Simmer until very soft and much of the liquid has evaporated. Stir in the remaining paste.

 Garnish with coriander and serve with steaming-hot white rice.

cevicheuk.com 

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