Peruvian Lamb Stew - KTK |
| 8+ Garlic cloves,
large
2 tsp salt, coarse 1 1/2 Tbsp cumin, ground 2 tsp black pepper, fine grind 1/2 cup Balsamic vinegar 3 Tbsp Olive oil 5 lb Lamb, cleaned, in 2 1/2" chunks 3 Tbsp Olive oil 3 chili peppers, hot, chopped 6 chili peppers, mild, chopped 4 Onions, chopped 3 bottles Beer* 6 beef stock cubes or demi-glace* 1 bunch Coriander, chopped * Use demi-glace or stock cubes dissolved in the beer to make 7-8 cups Seco De Cordero In food processor, grind the garlic, salt,
cumin, black pepper, and olive oil to a paste. Then mix in the vinegar.
Transfer the mixture to a large non-reactive bowl, and place the lamb in
the marinade, turning to evenly coat all the chunks. Marinate at
room temperature for 2 to 3 hours; may be refrigerated thereafter.
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. If the lamb does not fit all in one layer, thoroughly brown in batches. Transfer the lamb to a bowl and reserve. Reduce the heat to medium-high and add
the chili peppers and onions. Saute, stirring frequently, until the
onions are golden. Add 1 cup of the beer-stock. Cook until
all of the beer has evaporated. Return the reserved lamb, along with
the accumulated juices from the plate, to the pan. Add the rest of
the stock and stir to mix. Bring up to a boil, then reduce the heat
and simmer the dish, covered, until the meat is
Add 1/2 a cup or more of the reserved marinade and simmer for a minute or two. Adjust seasoning. Add coriander, stir to mix, and cook for 1 minute more. If dried coriander is used, add a small handful with the reserved marinade. Serve with boiled potatoes or plain rice. |
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