You can easily make the rich and flavorful Peruvian Lamb Stew, called Seco de Cordero, in a pressure cooker. With its juicy lamb, fragrant spices, and fiery aji amarillo paste, this dish will take you to the lively world of Peruvian food.
Ingredients: 2 lbs lamb stew meat, cut into chunks. 1 cup canola oil. 1 cup red onion, finely chopped. 1 cup cilantro leaves, chopped. 1/2 cup aji amarillo paste. 4 cloves garlic, minced. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. Salt and pepper to taste. 2 cups dark beer. 1 cup peas. 1 cup carrots, sliced. 4 medium potatoes, peeled and quartered. 2 cups chicken broth. Juice of 2 limes.
Instructions: Season the lamb with salt and pepper. In the pressure cooker, heat canola oil over medium-high heat. Brown the lamb pieces on all sides. Remove and set aside. In the same pot, saut onions until translucent. Add garlic, aji amarillo paste, cumin, coriander, and paprika. Cook for 2 minutes. Pour in the beer, scraping up any browned bits from the bottom of the pot. Return the lamb to the pot. Add cilantro, peas, carrots, potatoes, and chicken broth. Seal the pressure cooker and cook on high pressure for 20 minutes. Release pressure and open the lid. Simmer uncovered to thicken the sauce, if needed. Stir in lime juice and adjust seasoning if necessary. Serve the Peruvian Lamb Stew hot, garnished with additional cilantro if desired.
Prep Time: 15 minutes
Cook Time: 35 minutes
Taino Paintings by Theodore Morris
