Peruvian Lamb Stew with Rice

Instructions

• Make any meal a reason to celebrate with this South American Lamb Stew using spicy aji chili peppers and a comforting blend of Carolina® White Rice and beans, all topped with a refreshing red onion salad.

  Contents

  • 1 Lamb Stew

  Lamb Stew

  Step 1

• Toss together lamb, olive oil, vinegar, garlic, cumin, salt and pepper. Let stand for 30 to 60 minutes.

  Step 2

• Meanwhile, in a blender, purée cilantro and 1/4 cup water until smooth; set aside.

  Step 3

• Strain lamb, reserving marinade. In a large bowl, toss lamb with flour, shaking off excess. Heat oil in Dutch oven or large saucepan set over high heat. Cook lamb, in two batches, for 3 to 4 minutes per side or until starting to brown all over. Transfer to a plate.

  Step 4

• In the same skillet, cook onion and aji peppers over medium heat for 3 to 5 minutes or until tender and fragrant. Stir in beer and chicken broth; bring to boil. Return lamb to pan. Reduce heat to medium-low; stir in cilantro purée. Cover and cook for 1 hour. Stir in potatoes and carrots; cover and cook for 40 to 45 minutes or until lamb and vegetables are very tender and sauce is thickened.

  Contents

  • 1 Rice and Beans

  Rice and Beans

  Step 5

• Meanwhile, whisk together 1/2 cup chicken broth with achiote paste until smooth. In a large saucepan, combine remaining chicken broth, achiote mixture, garlic, salt and pepper; bring to boil. Stir in rice and beans. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 10 minutes; fluff with a fork before serving.

  Contents

  • 1 Red Onion Salad

  Red Onion Salad

  Step 6

• Toss together red onions, yellow pepper, jalapeño, cilantro, lime juice, oil, vinegar and salt. Let stand for 10 to 15 minutes or until onions are lightly pickled.

  Step 7

• Serve stew with rice and beans, and onion salad.

  Contents

  • 1 Peruvian Hot Peppers

  Peruvian Hot Peppers

  Aji chili peppers are also known as Peruvian hot peppers. They have a fruity flavor and range in heat. If unavailable, substitute aji amarillo paste or your favorite fresh chili pepper. Scotch bonnet, habanero or serrano are all good substitutes.