Crisp Peruvian Lamb Seco
A traditional Peruvian lamb stew slow-cooked in a rich and flavorful broth, served with crispy potatoes and a side of rice.
Ingredients
- ●1 1/2 pounds Lamb shoulder
- ●2 large Crisp Peruvian potatoespeeled and chopped
- ●1 medium Red onionchopped
- ●3 cloves Garlicminced
- ●2 Aji amarillo pepperchopped
- ●1/4 cup Fresh cilantrochopped
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 3
Remove the lamb and set aside.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and chopped aji amarillo pepper and cook for 1 minute.
- 6
Add the chopped potatoes and cook for 5 minutes.
- 7
Add the browned lamb back to the pot, along with the chopped cilantro, salt, and black pepper.
- 8
Pour in the beef broth and bring to a boil.
- 9
Cover the pot and transfer to the oven.
- 10
Bake at 300°F for 2 1/2 hours, or until the lamb is tender.
- 11
Remove from the oven and let rest for 10 minutes before slicing and serving.