This Peruvian stew is amazing and would be great with beef if you prefer. Thank you Mama Charo for sharing this gem! Serves 4
2 lb. boneless leg of lamb (or beef roast)
4 cloves of garlic, minced
1 red onion, diced
1 teaspoon aji amarillo paste (pictured here, buy at mexican grocery store or online)
1 bunch of cilantro
1 1/2 cups beef stock
2 yellow potatoes, peeled & diced
4 carrots, sliced
1/4 cup green peas
salt, pepper, cumin, oregano to taste
Cut the lamb or beef into bite size pieces.
Season the meat with salt and pepper and brown in a pot with canola oil over medium to high heat. Work in batches if necessary. Remove from the pot when done.
In the same pot, add some more canola oil and sauté the onions, garlic, and aji amarillo paste over medium heat. Season with cumin and oregano to taste.
Remove the cilantro leaves from the bunch and purée in food processor or blender with 1/2 cup of water. Add 1/2 of the cilantro purée to the sofrito to deglaze the pot.
Return the meat to the pot, add 1 cup of the beef stock, and reduce heat to a simmer for 30 minutes.
Add the remainder of the cilantro purée, 1/2 cup of stock, potatoes, carrots and continue to simmer for another 30 minutes.
Add the green peas and turn off heat, mix well.
Serve immediately with a side of steamed rice.