Peruvian Lamb or Goat Stew

"I ate this stew with a mountain guide named Chi Chi on my way to explore some ruins in the Andes. I was sworn to secrecy as to exactly where these ruins were, but you can surmise from this recipe that it was near a place that had cheap Mexican beer and fresh cilantro. To make this goat stew, simply replace the word 'lamb' with 'goat' when you are making it."
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Ready In:
5hrs 30mins




  • 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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