Charred Lamb Stew
A hearty and flavorful stew made with tender lamb and a blend of Peruvian spices. Perfect for a cold winter's night.
Ingredients
- ●1 1/2 pounds Lamb shoulder
- ●1 large Onion
- ●3 cloves Garlic
- ●1 teaspoon Red pepper flakesfor some heat
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●2 Peruvian aji amarillo pepperoptional, for extra heat
- ●4 cups Stew beef broth
- ●2 tablespoons Tomato paste
- ●2 Charred tomatoes
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with cumin, coriander, and red pepper flakes.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 4
Add more oil to the pot if necessary, then sauté the onions and garlic until softened, about 5 minutes.
- 5
Add the Peruvian aji amarillo pepper, if using, and cook for 1 minute.
- 6
Add the beef broth, tomato paste, and charred tomatoes to the pot. Stir to combine.
- 7
Return the lamb to the pot and bring to a boil.
- 8
Transfer the pot to the preheated oven and braise the lamb for 2 1/2 hours, or until tender.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Shred the lamb with two forks and serve hot.
- 11
Serve with additional charred tomatoes, if desired.