Peruvian Style Lamb Stew

Name: Peruvian Style Lamb Stew
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 Portionen
Ingredients: 1 kilogramo lamb; 2 piece red onion; 3 piece tomatoes; 100 gramos zapallo loche squash; 1 bunch cilantro; 2 cucharadas soperas ground yellow pepper; 2 cucharadas soperas aji panka paste; 2 cucharadas soperas ground or minced garlic; 1 pinch ground black pepper; 1 pinch ground cumin; 1 cup chicha de jora

Casserole

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Cook Time

2 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Peruvian style lamb stew, also known as Seco de Cordero, is a comforting and flavorful dish. The lamb is slow-cooked in a rich and aromatic sauce made with onion, tomato, chillies, and fresh herbs. The zapallo loche squash gives it a sweet and earthy touch that makes it irresistible. It is traditionally served with beans, cassava, and white rice, a combination that will transport you directly to Peru! Ideal for a family meal or a special celebration. Prepare it with your Thermomix® and enjoy this delight!

Ingredients (11 ingredients)

1 kilogramo lamb
2 piece red onion
3 piece tomatoes
100 gramos zapallo loche squash
1 bunch cilantro
2 cucharadas soperas ground yellow pepper
2 cucharadas soperas aji panka paste
2 cucharadas soperas ground or minced garlic
1 pinch ground black pepper
1 pinch ground cumin
1 cup chicha de jora

Preparation (9 steps)

Chop onion, tomato and cilantro

Thermomix® Setting

3 sec/Speed 5

Place 2 red onions in quarters in the bowl and chop 3 sec./Stufe 5. Remove and reserve. Place 3 tomatoes in quarters in the bowl and chop 3 sec./Stufe 5. Remove and reserve. Chop 1 bunch of cilantro in the bowl 3 sec./Stufe 5. Remove and reserve.

Grate the zapallo loche squash

Grate 100 grams of zapallo loche squash with the peel and reserve.

Sear the lamb

Heat a large skillet with a good stream of oil. Sear 1 kilogram of lamb on all sides until golden brown. Remove and reserve.

Sauté the onion

Thermomix® Setting

5 min/248°F/Speed 1 120

Add a stream of oil to the pan where you seared the lamb. Add the chopped onion and sauté until transparent, stirring constantly so it doesn't burn. Approximately 5 Min./120°C/Stufe 1.

300

Add garlic, chillies and spices

Thermomix® Setting

15 min/212°F/Speed 1 100

Add 2 tablespoons of ground or minced garlic, 2 tablespoons of ground yellow pepper, 2 tablespoons of aji panka paste, 1 pinch of ground black pepper, 1 pinch of ground cumin and salt to the pan. Cook over low heat for 15 Min./100°C/Stufe 1, stirring sporadically until it looks like a jam and the fat is separating.

900

Incorporate zapallo loche squash and tomato

Thermomix® Setting

15 min/212°F/Speed 1 100

Add the grated zapallo loche squash and chopped tomatoes to the pan. Cook for 15 Min./100°C/Stufe 1, stirring occasionally.

900

Add lamb and cilantro

Add the lamb pieces to the pan along with the juice they have released and a good handful of chopped cilantro. Mix well.

Cook the stew

Thermomix® Setting

2 horas/212°F/Speed 1 100

Pour 1 cup of chicha de jora and a couple of ladles of water into the pan. Cover the pot and cook over low heat for 2 hours/100°C/Stufe 1 or until the meat is extremely tender.

7200

Finish and serve

When the meat is ready, turn off the heat, integrate the rest of the chopped cilantro and rectify the seasoning. Serve accompanying the dish with beans, cassava, sarsa criolla and white rice.