Saucepan@saucepan · Shared this recipeFollowPeruvian · dinnerSlow Cooker Peruvian Lamb StewA tender lamb stew slow cooked with a puréed cilantro and ají amarillo sauce, beer, and vegetables, served with traditional Peruvian sides.total4 hr 15 minprep15 mincook4 hrservings4Original recipe on beyondmeresustenance.comKeep this recipeAdd a copy of Slow Cooker Peruvian Lamb Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 bunch cilantroA drizzle of olive, coconut, or vegetable oil1 lb boneless lamb - stew meat is perfect!1 medium red onion, diced1 tsp garlic, minced1 tsp ground cumin2 tsp ají amarillo paste, see notes7 oz beer, see notes1 cup beef, lamb, chicken broth or stock1 tsp dried oregano leaves1 cup diced carrot1 cup frozen and thawed peas, see notessea salt and fresh ground pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.2Step 2: Season cubed lamb with salt and pepper. Sear in the hot oil.3Step 3: Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.4Step 4: Scoop into the slow cooker. Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots.5Step 5: Cover and cook on "high" 3-4 hours or "low" 6-8 hours.6Step 6: Add peas, season, and taste. Add additional broth or stock as needed. Return to "high" to heat peas through.7Step 7: Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.8Step 8: Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.9Step 9: To a heavy dutch oven with a cover, add the oil and sear lamb cubes.10Step 10: Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.11Step 11: 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.12Step 12: When lamb is tender, add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.13Step 13: Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.14Step 14: Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.15Step 15: Season cubed lamb with salt and pepper. With Instant Pot on "sauté," add oil and sear seasoned lamb until edges are browned.16Step 16: Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.17Step 17: 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.18Step 18: Add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.19Step 19: Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.getsaucepan.com/r/0055ea23-7643-43ae-bd44-7bfe250788e7 · Original: https://beyondmeresustenance.com/slow-cooker-peruvian-lamb-stew/
