Peruvian Lamb Or Goat Stew Recipes

PERUVIAN LAMB OR GOAT STEW

Steps:

• Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
• Lay lamb chunks flat in a flat bottom bowl or pie dish.
• Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
• Pour evenly over your lamb.
• Spread the last tsp of mustard over the top of the lamb meat.
• Let stand for 2-4 hours.
• Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
• Mix until well blended.
• Peel yucca root and slice into 1 inch cubes.
• Place cubes in a pot full of water and bring to a boil.
• Boil until yucca is easily penetrated with a fork, then set aside.
• Once the meat is marinated, place oil in pan and heat.
• When oil is warm, add the meat without the marinade.
• Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
• Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
• When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
• Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
• Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
• Add yucca root and stir.
• Let sit for 5 more minutes, then remove from heat.
• Serve with spiced rice.

SECO DE CORDERO - PERUVIAN LAMB STEW WITH POTATOES

Steps:

• Cut the meat into approximately 2-inch cubes.
• Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.
• Puree the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.
• Heat 3 to 4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
• Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• Add the meat back to the skillet, along with the beer, the cilantro, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
• Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more chicken broth if necessary.
• Serve warm over rice.

GOAT STEW

Steps:

• Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
• Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
• Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.