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Peruvian Lamb Stew Recipe

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4 from 6 reviews

A hearty and flavorful Peruvian Lamb Stew featuring tender lamb chunks simmered with onions, garlic, spices, beer, white wine, and fresh coriander, finished with potatoes and green peas. This comforting stew is perfect for a cozy meal served over white rice.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 800 g cubed lamb (good quality, no cartilage)
  • 1 large onion
  • 2 cloves garlic
  • 1-2 tsp ají (Peruvian chili pepper)
  • 1/2 tsp cumin
  • Salt, to taste
  • Pepper, to taste
  • 1 cup beer
  • 1/2 cup white wine
  • 1/2 bunch large coriander (about 1 packed cup)
  • 1 large white potato
  • 1/2 cup green peas
  • Flavorless oil (avocado or sunflower oil), for sautéing

Instructions

  1. Prepare Aromatics: Peel and chop the onion and peel and crush the garlic cloves to release their full flavor.
  2. Make Coriander Wine Blend: Wash the coriander thoroughly and include both stalks and leaves. Add the coriander along with 1/2 cup of white wine into a blender and blend until smooth to create a vibrant herbaceous mix.
  3. Heat Pan and Sauté: Place a large heavy-bottomed lidded pan over medium heat. When hot, add a small amount of flavorless oil such as avocado or sunflower oil. Add the chopped onion and crushed garlic and stir frequently until the onions become translucent and fragrant.
  4. Add Spices and Liquids: Mix in ají, cumin, salt, and pepper to the pan. Pour in the coriander wine blend and the beer, then bring everything to a boil, allowing flavors to meld together.
  5. Prepare Potato: While the broth comes to a boil, peel the large white potato and cut it into 1/2 inch (1 cm) cubes for even cooking.
  6. Add Lamb and Potatoes: Add the cubed lamb and potato cubes to the boiling broth. Turn the heat to high to bring it back to a vigorous boil quickly.
  7. Simmer and Cook: Once boiling, reduce the heat to low. Cover the pan with a lid and let the stew cook gently for 45 to 60 minutes, allowing the lamb to become tender and the potatoes to soften.
  8. Finish with Peas and Adjust Seasoning: Stir in the green peas and cook for a few more minutes until heated through. Taste and adjust seasoning with additional salt, pepper, or ají as desired.
  9. Serve: Serve the rich and hearty lamb stew hot over a bed of fluffy white rice for a complete and satisfying meal.

Notes

  • For best results, choose high-quality lamb to avoid excessive cartilage and ensure tenderness.
  • Adjust the amount of ají to control the spiciness of the stew.
  • If you prefer a thicker stew, you can mash some of the potato cubes after cooking and stir back into the stew.
  • The coriander stalks add extra flavor; don’t discard them when blending.
  • Serve with white rice to soak up the delicious broth.
  • This stew can be made a day ahead and tastes even better as the flavors develop overnight.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Peruvian

Find it online: https://monicarecipes.com/peruvian-lamb-stew-recipe/