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Peruvian Lamb Stew

Ingredients
  Lamb shoulder 2 Pound, boned and cut in 2" pieces
  Boiling broth 1 Cup (16 tbs)
  Lemon 2 , juiced
  Allspice 1⁄8 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Fat 3 Tablespoon
  Onion 2 Tablespoon, minced
  Garlic 1 Clove (5 gm), crushed
  Salt 3⁄4 Teaspoon
  Lima beans 1 Quart, cooked, seasoned (fresh, frozen or canned)
Directions

GETTING READY
1. Preheat the oven to 275°

MAKING
2. In a large pot, prepare the broth with the trimmings
3. In another large pot, place the meat with the lemon juice, onion, garlic and seasonings and let it steep in the marinade for 2 hours till done. Remove the meat from the marinade and set the liquid aside for later
4. In a large skillet, pour in the fat and brown the meat till cooked through.
5. Place the hot meat in a stew pot, pour the marinade on top and then pour the boiling broth to cover the meat 3/4th of the way up. Cover the meat and bake in a very hot oven till the meat is tender.
6. Remove the meat from the pan, strain the broth and skim off all the fat
7. Add the lima beans to the pan and simmer for 15 minutes.
8. Add the meat to the pan and then simmer till thick. If required add 1 tblsp fat with 1 1/2 tblsp flour to make a thicker gravy

SERVING
9. Serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
5

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