Seco De Cordero Peruvian Lamb Stew With Potatoes Recipes

SPICY PERUVIAN STEW (CARAPULCRA)

Steps:

• Papa seca: In a dry Dutch oven over medium-high heat, add the papa seca and toast until fragrant and light brown in spots, 5 minutes. (If you find small rocks or impurities while toasting, remove and discard.) Fill a medium bowl with 3 cups of water; add the toasted papa seca and stir to submerge. Set aside to soak, 30 minutes. Meanwhile, wipe the pot clean and prepare the pork belly.
• Pork belly: In the same Dutch oven over medium heat, add canola oil. Slice pork belly into 1-inch chunks, removing and discarding any skin. When oil is shimmering, add pork in an even layer and brown, 5 minutes on each side. Meanwhile, prep sofrito ingredients.
• Sofrito: Finely dice the onion; chop the garlic. When pork belly is brown on both sides, transfer to a plate and set aside, leaving the rendered fat behind. Reduce heat to low; add onion and garlic, along with a pinch of salt, and stir to combine. Sauté until brown and caramelized, stirring occasionally, 20-30 minutes.
• Add aji amarillo and aji panca pastes to the caramelized sofrito. Turn heat to high and toast, stirring continuously to prevent burning, 5 minutes. Add wine and deglaze the pan; reduce, stirring, until the moisture has been cooked out and the mixture is dark and paste-like, 5 more minutes.Add the pork and stir to coat; then add the papa seca, including the soaking liquid. Add enough water to submerge all the ingredients in liquid, about 3 more cups. Turn heat to high and bring to a boil, then reduce heat to low and simmer gently, uncovered, until potatoes are soft and pork is tender, stirring occasionally. Total cooking time will be 1½-2 hours, but check stew after 1 hour. Add 1 cup water to thin the stew. Continue cooking, adding water as necessary, until pork is tender and potatoes are soft, 30-45 more minutes.
• After 1½-2 hours, stew should be thick and creamy; add a few tablespoons of water to thin, if necessary. Heat stew to a low simmer, then add chocolate, sugar, a pinch of salt, and cumin. Pick leaves from oregano sprig, roughly chop, and add to stew; roughly chop toasted peanuts and add to the stew. Stir to combine. When the chocolate is melted and fully incorporated, season to taste with salt and serve. Serving suggestion: Chef Ramirez serves carapulcra with white rice on the side, and tops each bowl of stew with salsa criolla: shaved red onions tossed in fresh lime juice, cilantro, and salt to taste.

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.

SLOW COOKER PERUVIAN LAMB STEW

Steps:

• Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
• Season cubed lamb with salt and pepper. Sear in the hot oil.
• Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
• Scoop into the slow cooker. Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots.
• Cover and cook on "high" 3-4 hours or "low" 6-8 hours.
• Add peas, season, and taste. Add additional broth or stock as needed. Return to "high" to heat peas through.
• Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
• Enjoy!
• Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
• To a heavy dutch oven with a cover, add the oil and sear lamb cubes.
• Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
• Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots. Bring to a simmer and cover. Stir occasionally. Cook 1 to 1 1/2 hours on a simmer.
• When lamb is tender, add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.
• Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
• Enjoy!
• Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
• Season cubed lamb with salt and pepper. With Instant Pot on "sauté," add oil and sear seasoned lamb until edges are browned.
• Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
• Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots. Lock cover. Set to high pressure for 30 minutes, and follow with a 10 minute pressure release.
• Add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.
• Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
• Enjoy!
• My favorite side with Seco de Cordero is a simple mushy white beans. I use canned cannelini, but navy or northern are great too. Cook them in olive oil with some sautéed onion, garlic, cumin or oregano, salt and pepper. Use a potato masher to partially mash them.
• Peruvians are likely to serve this lamb stew with boiled potatoes and white rice (kinda carb heavy!). Simple white rice is perfect!
• I've not tried it, but I'm guessing quinoa would be a great side as well!
• As you can see in the photo above, I topped my lamb stew with salsa criolla (my recipe minus the tomato). This would be fairly authentic!

PERUVIAN LAMB STEW/SECO DE CORDERO

Steps:

• 1. Cut the meat into approximate 2 inch cubes.
• 2. Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
• 3. Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
• 4. Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
• 5. Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• 6. Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
• 7. 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 chicken broth if needed.
• 8. Serve warm over rice.