Peruvian Lamb or Goat Stew
- Ready In:
- 5hrs 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 5 garlic cloves
- 2 teaspoons ground annatto seed
- 3 lbs lamb chops
- 1 lb lamb rib
- 3 teaspoons coarse grain mustard
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground black pepper
- 1 (12 ounce) bottle mexican pilsner beer
- 1 bunch cilantro
- 1⁄4 bunch parsley
- 1 tomatoes
- 1 onion
- 1 1⁄2 teaspoons cumin
- 1 (8 ounce) can chicken broth
- 1⁄2 cup oil
- 1 1⁄2 lbs yucca root
directions
- 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.
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RECIPE SUBMITTED BY
JubalHarshaw
United States