Serves 6

3 garlic cloves, crushed
1 teaspoons ground cumin
Salt and pepper, to taste
2 pounds beef, cubed
1 tablespoon vegetable oil
1 large onion, chopped
1 tbsp aji amarillo paste / hot yellow chili pepper paste
2 cups beef stock
1 tablespoon cilantro (blended with very little water)
3/4 cup water
1/2 cup green peas
1/2 cup carrots, chopped
1 large baking potato, peeled and cubed

In a small bowl, mix together the garlic, cumin, salt and pepper. Place the beef in a large bowl, add the garlic mixture and mix well. Cover let marinate for at least 30 minutes.

Heat the vegetable oil in a large sauce pan, add the meat and brown on all sides. Add onions, hot yellow chili pepper, blended cilantro and cook, stirring until soft and transparent. Add beef stock, bring to the boil then reduce the heat to low and cook for 20 minutes, stirring periodically.

Add potatoes and water. Mix well and continue to cook for another 15 minutes or until the potatoes are just tender. Add peas and carrots, cook for 5 minutes more. Garnish with lime zest.