Peruvian Lamb Stew with Rice
Ingredients
Rice and Beans:
- 2 cups Mahatma® White Rice
- 4 1/2 cups sodium-reduced chicken broth, divided
- 2 Tbsp achiote paste
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 can (19 oz) white beans, drained and rinsed
Lamb Stew:
- 3 lb lamb shoulder chops
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 bunch fresh cilantro
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 onion, diced
- 2 aji chili peppers, seeded and diced
- 1 bottle (12 oz) beer
- 2 cups sodium-reduced chicken broth
- 3 large potatoes, cut into large chunks
- 4 carrots, cut into large chunks
Red Onion Salad:
- 2 red onions, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 jalapeño pepper, seeded and thinly sliced
- 2 Tbsp fresh cilantro, finely chopped
- 1/3 cup lime juice
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1/2 tsp salt
Instructions
This comforting Lamb Stew is based on a South American classic, seco de cordero. It’s roasted in spicy flavors like aji chili pepper and served with a hearty combination of rice and beans, all topped with a red onion salad for balanced flavor in every bite. For best results, try with Mahatma® White Rice.
Lamb Stew
Step 1
Toss together lamb, olive oil, vinegar, garlic, cumin, salt and pepper. Let stand for 30 to 60 minutes.
Step 2
Meanwhile, in a blender, purée cilantro and 1/4 cup water until smooth; set aside.
Step 3
Strain lamb, reserving marinade. In a large bowl, toss lamb with flour, shaking off excess. Heat oil in Dutch oven or large saucepan set over high heat. Cook lamb, in two batches, for 3 to 4 minutes per side or until starting to brown all over. Transfer to a plate.
Step 4
In the same skillet, cook onion and aji peppers over medium heat for 3 to 5 minutes or until tender and fragrant. Stir in beer and chicken broth; bring to boil. Return lamb to pan. Reduce heat to medium-low; stir in cilantro purée. Cover and cook for 1 hour. Stir in potatoes and carrots; cover and cook for 40 to 45 minutes or until lamb and vegetables are very tender and sauce is thickened.
Rice and Beans
Step 5
Meanwhile, whisk together 1/2 cup chicken broth with achiote paste until smooth. In a large saucepan, combine remaining chicken broth, achiote mixture, garlic, salt and pepper; bring to boil. Stir in rice and beans. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 10 minutes; fluff with a fork before serving.
Red Onion Salad
Step 6
Toss together red onions, yellow pepper, jalapeño, cilantro, lime juice, oil, vinegar and salt. Let stand for 10 to 15 minutes or until onions are lightly pickled.
Step 7
Serve stew with rice and beans, and onion salad.
Aji Chili Peppers
Aji chili peppers are also known as Peruvian hot peppers. They have a fruity flavor and range in heat. If unavailable, substitute aji amarillo paste or your favorite fresh chili pepper. Scotch bonnet, habanero or serrano are all good substitutes.
A Hearty Meal
This traditional dish of seco, meaning stewed, and cordero, meaning lamb, is served in South American countries like Peru and Ecuador.
Made with a wonderful combination of savory, spicy and slightly sweet flavors, your kitchen will be filled with aroma and your plate with a delicious meal. Start by marinating the meat in olive oil, vinegar, garlic, cumin, salt and pepper and sautéed with onion and ají chili peppers. Then, braise it in beer and chicken broth and roast with potatoes until tender to soak it all in.
This version is served with a spicy combination of white rice and beans with a wide variety of peppers and other seasonings, making an ideal Latin American dish filled with staple ingredients. If you need an easy side try our: Indian Coconut Rice
