Lamb Stewestofado De Cordero Recipes

PERUVIAN LAMB STEW/SECO DE CORDERO

Steps:

• 1. Cut the meat into approximate 2 inch cubes.
• 2. Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
• 3. Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
• 4. Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
• 5. Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• 6. Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
• 7. Peel and quarter the potatoes and add them to the stew; continue to cook over low heat until potatoes are tender, about 30 minutes more, adding chicken broth if needed.
• 8. Serve warm over rice.

PERUVIAN LAMB STEW SECO DE CORDERO

Steps:

• In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours.
• Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender.
• Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more. Serve from the casserole.

LAMB STEW/ESTOFADO DE CORDERO

Steps:

• Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
• Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
• Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.

SECO DE CORDERO - PERUVIAN LAMB STEW WITH POTATOES

Steps:

• Cut the meat into approximately 2-inch cubes.
• Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.
• Puree the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.
• Heat 3 to 4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
• Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• Add the meat back to the skillet, along with the beer, the cilantro, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
• Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more chicken broth if necessary.
• Serve warm over rice.

BBQ GOAT OR LAMB: BARBACOA DE CORDERO

Steps:

• Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
• Preheat the oven to 325 degrees F.
• In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!