Seco de Cordero con Frejoles

Ingredients

• lamb shoulder, cut into chunks1kg
• canola oil3 tbsp
• red onion, finely chopped2 large
• garlic cloves, minced6
• aji amarillo paste3 tbsp
• ground cumin1 tsp
• dark beer (e.g., Cusqueña)330ml
• fresh cilantro leaves and stems2 cups
• fresh spinach1 cup
• beef broth500ml
• dried canary beans, soaked overnight300g
• fresh or frozen peas200g
• salt and black pepperto taste
• cooked white rice, for servingto serve

Directions

1. 1

   Season lamb chunks generously with salt and pepper. Heat oil in a large heavy pot over medium-high heat and brown the meat in batches until deeply golden on all sides. Remove and set aside.

2. 2

   In the same pot, sauté red onion until soft and translucent, about 5 minutes. Add garlic and aji amarillo paste, stirring constantly for 1 minute until fragrant. Sprinkle in cumin and cook another 30 seconds.

3. 3

   Pour in the dark beer and deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly, then return the lamb to the pot.

4. 4

   Blend cilantro, spinach, and 200ml of beef broth into a vibrant green purée. Pour this mixture into the pot along with the remaining broth. Add the soaked canary beans and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until lamb is fall-apart tender and beans are creamy. Add more broth or water if needed to keep the sauce saucy.

6. 6

   Stir in peas during the last 10 minutes of cooking. Taste and adjust seasoning with salt and pepper. Serve hot over fluffy white rice, with a wedge of lime if desired.