Peruvian Lamb Stew

Tap an ingredient or step to check it off.

1. 1Step 1: Peel and chop onion, peel and crush garlic.
2. 2Step 2: Wash coriander and add stalks and all into blender. Add 1/2 cup white wine and blend until smooth.
3. 3Step 3: Heat a large heavy bottomed lidded pan over medium heat. Once hot, add a little flavorless oil (such as avocado oil or sunflower seed oil).
4. 4Step 4: Add chopped onion and garlic to hot oil and stir until onions are translucent.
5. 5Step 5: Add ají, coriander wine, beer, cumin, salt and pepper and bring to the boil.
6. 6Step 6: While bringing to the boil, peel potato and cut into 1/2" (1 cm) cubes.
7. 7Step 7: Add cubed lamb and potato cubes to boiling broth and turn heat to high to get back to boiling again quickly.
8. 8Step 8: Once boiling, reduce heat to low, cover and let cook for at least 45-60 minutes.
9. 9Step 9: Add peas, season with more salt/pepper/ají to taste and stir well.
10. 10Step 10: Serve over white rice.