Peruvian Lamb Soup Recipes

PERUVIAN LAMB STEW SECO DE CORDERO

Steps:

• 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 I 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.

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.

PERUVIAN LAMB SOUP

Steps:

• Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
• Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
• Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
• Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)

Steps:

• Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
• Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
• Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
• Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
• Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.