Lamb Stew

Recipes of Pork

Peruvian Cooking

Ingredients serves 4

• 2 lbs leg of lamb, cut into 4 chunks
• ½ cup corn oil 2 onions, diced
• 4 cloves garlic, crushed
• 1 tablespoon ground black pepper
• 1 tablespoon cumin
• 3 tablespoons yellow chili pepper sauce
• 1 large bunch cilantro, pureed (1 pint)
• 1 pint beer
• 1 carrot, peeled and sliced
• ¾ cup peas, cooked
• 1 cup red wine White rice and beans to accompany

Preparation

1 Brown the pieces of lamb in very hot oil until they take on color. Remove from heat and reserve.

2 In the same pot, sauté onions and garlic until golden. Add remaining ingredients and the lamb. Cook over low heat for 1 hour or until the lamb is tender.

3 The dish is traditionally served with white rice, but today it is often called combinado when presented with a side serving of beans.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This slow-cooked dish with deep flavors will only accept red wines with great body and depth, but low in tannins. Here a reserve Syrah, which also has a spicy dimension, would nicely the fulfill the requirements.