SECO DE CORDERO / Lamb in Cilantro Sauce

Ingredients :

4 lb 8 oz (2 k) lamb meat, cut in medium size pieces

½ cup vegetable oil

2 large onions, finely chopped

1 tablespoon garlic, blended

ají amarillo fresco / fresh yellow aji (chili) , blended, to taste

½ teaspoon cumin

Salt

Pepper

1 ½ cup cilantro, blended

1 cup dry white wine

1 cup beer

2lb 4 oz (1 k) potato, cooked and peeled

1 cup cooked fresh green peas

Preparation:

Heat oil in a large saucepan and sauté lamb meat until golden. Remove from saucepan and reserve.Sauté onion and garlic in the same fat until tender. Add chili, cumin and meat. Stir to combine. Season with salt and pepper.

Add beer, wine and blended cilantro. Cover saucepan and cook over low heat until meat is tender. Add green peas and potatoes. Continue cooking until liquid almost evaporates and thickens.Serve with white rice and blended yellow ají.

8 servings

Other recipes:
Rabbit adobo
Rabbit ragout
Leg of lamb Mediterranean style

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