SECO DE CORDERO (PERUVIAN LAMB STEW)
SECO DE CORDERO (PERUVIAN LAMB STEW). Alimento Base: Lamb, In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large...
Ingredientes
- 8 large garlic cloves
- 2 tsp coarse sea salt
- 1 tbl ground cumin
- 1 tsp freshly-ground black pepper
- 1/2 cup red wine vinegar
- 3 tbl olive oil
- 1 lamb shoulder 7 to 8 lbs, bones and fat removed, cut 2 1/2" chunks
- 3 tbl olive oil
- 3 jalapeno peppers seeded if desired and finely chopped
- 4 medium onions finely chopped
- 2 tsp coarse sea salt
- 1 1/2 cup beer
- 8 cups beef or chicken stock preferably homemade
- 6 large boiling potatoes peeled quartered
- 1 bunch cilantro leaves only, finely chopped
Elaboración paso a paso
- Preparation
- In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste.
- Mix in the vinegar, and then blend in the olive oil.
- Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks.
- Marinate at room temperature for 2 to 3 hours.
- Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade.
- In a large heavy casserole, heat the 3 tablespoons olive oil over high heat.
- Brown the lamb, turning with tongs to sear all sides evenly.
- This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear).
- Transfer the lamb to a plate with a slotted spoon and set aside.
- Reduce the heat to medium-high and add the jalapenos, onions, and salt.
- Saute, stirring frequently, for about 10 minutes, or until the onions are golden.
- Add the beer and lower the heat so that the liquid is simmering.
- Cook for about 15 minutes, or until all of the beer has evaporated.
- Return the browned lamb, along with the accumulated juices from the plate, to the pan.
- Add the stock and stir to mix.
- Bring up to a boil, then reduce the heat and simmer the dish, covered, for about 1 hour and 20 minutes, or until the meat is tender.
- Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching).
- Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more.
- Serve from the casserole.
