Recipe by Six Pack To Go
"A few years back, Lima, Peru was named the culinary capital of the western hemisphere. With such deceptively simple yet delirious delicious food, one can see why. This is my take on a traditional lamb stew called 'seco cordero.' Pisco is a Peruvian spirit made from grapes similar to but not exactly like grappa. You can substitute grappa or leave it out entirely. Goes well with white rice; excellent day-of or reheated the next. This could also be made in a slow cooker."
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red onion, coarsely chopped
aji amarillo pepper, seeded and coarsely chopped
salt and ground black pepper to taste
cilantro, coarsely chopped
1 (10.5 ounce) can
extra-large baking potato, cut into large chunks
1 (1.5 fluid ounce) jigger
Peruvian pisco liquor
Less time in oven. I only needed the 2 hours for some reason.
I had this dish in Northern Peru a few years ago and it was amazing. A few of changes I made were using Ayi Amarillo paste, cilantro paste, half the amount of beef broth and more oil. Serve with canary beans (made to your liking) and white rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Shanks with Cilantro Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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