Peruvian Lamb and Cilantro Stew with Aji Amarillo and Beer

What you need

• 1 kg (2.2 lb) bone-in lamb shoulder, cut into 5 cm chunks
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 red onions, finely chopped
• 4 cloves garlic, minced
• 3 tbsp aji amarillo paste
• 1 bunch fresh cilantro, about 100 g, leaves and tender stems
• 350 ml (12 oz) lager beer
• 250 ml (1 cup) chicken stock
• 2 carrots, peeled and cut into thick rounds
• 500 g (1 lb) potatoes, peeled and cut into large chunks
• 150 g (1 cup) green peas, fresh or frozen
• 300 g (10 oz) white rice, to serve

Method

Restated from the original video

1. 1

   Pat the lamb dry. Toss it with the cumin, 1 tsp of the salt and the pepper.

2. 2

   Blend the cilantro with 100 ml of the beer until it forms a smooth green puree.

3. 3

   Heat the oil in a heavy pot over medium-high heat. Brown the lamb in 2 batches, 4-5 min per batch, until deep brown on all sides. Move it to a plate.

4. 4

   Lower the heat to medium. Cook the onions in the fat left in the pot until soft, 6-8 min.

5. 5

   Stir in the garlic and aji amarillo paste. Cook, stirring, for 3 min.

6. 6

   Pour in the cilantro puree and cook for 3 min until it darkens and smells fragrant.

7. 7

   Add the rest of the beer and the stock, scraping up the browned bits from the bottom. Return the lamb and its juices to the pot.

8. 8

   Cover and simmer over low heat for 1 hour, stirring now and then.

9. 9

   Add the carrots and potatoes. Cover and cook until the lamb is tender enough to pull from the bone and the potatoes are soft, 35-40 min.

10. 10

    Meanwhile, rinse the rice. Cook it with 600 ml water and a pinch of the remaining salt, covered, over low heat for 15 min. Rest 10 min, then fluff.

11. 11

    Stir the peas into the stew and cook uncovered for 5 min, until the sauce is thick enough to coat a spoon. Taste and add the last of the salt if needed.

12. 12

    Serve the stew over or beside the rice.

Imported from carolinarice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.