Seco de Cordero con Frejoles (Peruvian Lamb Stew with Beans)

Ingredients

• lamb shoulder, cut into 5cm chunks1kg
• fresh cilantro leaves and stems, packed200g
• dark Peruvian beer (e.g., Cusqueña Negra)330ml
• aji amarillo paste3 tbsp
• garlic cloves, minced6
• red onion, finely diced1 large
• ground cumin2 tsp
• dried oregano1 tsp
• vegetable oil3 tbsp
• beef broth500ml
• cooked Peruvian canary beans (or cannellini)400g
• salt and black pepperto taste
• white rice, cookedfor serving
• red onion, thinly sliced, for salsa criolla1
• lime juice2 tbsp
• fresh parsley, chopped (for garnish)2 tbsp

Directions

1. 1

   Season the lamb generously with salt and pepper. In a large heavy pot, heat the oil over high heat and brown the lamb in batches until deep golden on all sides. Remove and set aside.

2. 2

   In the same pot, reduce heat to medium. Add the diced onion and cook until soft, about 5 minutes. Stir in garlic, aji amarillo paste, cumin, and oregano. Cook for 2 minutes until fragrant.

3. 3

   Return the lamb to the pot. Pour in the dark beer and let it bubble, scraping up the browned bits from the bottom. Add the beef broth and 150g of the cilantro (save the rest for later). Bring to a boil, then cover and simmer gently on low heat for 1.5 hours, until the lamb is very tender.

4. 4

   While the stew cooks, make the salsa criolla: toss the sliced red onion with lime juice and a pinch of salt. Let it sit to mellow.

5. 5

   After 1.5 hours, remove the cooked cilantro stems (they'll have lost their color). Add the cooked beans and the remaining fresh cilantro, finely chopped. Simmer uncovered for 15 minutes to thicken the sauce slightly. Adjust seasoning.

6. 6

   Serve each portion over a mound of fluffy white rice, topped with a generous spoonful of stew and a side of salsa criolla. Garnish with chopped parsley.