Ingredients :

4 lb 8 oz (2 k) lamb meat, cut in medium size pieces
½ cup vegetable oil
2 large onions, finely chopped
1 tablespoon garlic
ají amarillo fresco / fresh yellow aji (chili) , blended, to taste
½ teaspoon cumin
Salt
Pepper
1 ½ cup cilantro, blended
1 cup dry white wine
1 cup beer
2lb 4 oz (1 k) potato, cooked and peeled
1 cup cooked fresh green peas

Preparation:

Heat oil in a large saucepan and saute lamb meat until golden. Remove from saucepan and reserve. Saute onion and garlic in the same fat until tender. Add chili, cumin and meat. Stir to combine. Season with salt and pepper.

Add beer, wine and blended cilantro. Cover saucepan and cook over low heat until meat is tender. Add green peas and potatoes. Continue cooking until liquid almost evaporates and thickens. Serve with white rice.

8 servings