SECO DE CORDERO / Lamb in Cilantro Sauce

marie Mon, 08/31/2009 - 12:19

Ingredients :

4 lb 8 oz 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
1 lb potato, cooked and peeled
1 cup cooked fresh green peas

Preparation:

Heat oil in a large saucepan, sautee garlic and onion until tender, add lamb meat and sautee until golden. Add chili, cumin. Stir to combine. Season with salt and pepper.

Add beer, wine and blended cilantro. Add potatoes. Cover saucepan and cook over low heat until meat and potatoes are tender. Add green peas. Continue cooking until liquid almost evaporates and thickens. Add up to a cup of water if needed. Serve with white rice paired with cooked white or yellow beans and creole sauce.

8 servings

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