Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, season 1.5 pounds lamb loin cubes with 0.5 teaspoon ground cumin, 0.25 teaspoon dried oregano, 2 tablespoons soy sauce, a pinch of salt, and a pinch of black pepper, mixing well to coat evenly.

2. 2

   Heat 2 tablespoons vegetable oil in a large wok or heavy-bottomed pan over high heat until smoking, then add the seasoned lamb cubes and flash-fry for 4-5 minutes until browned on all sides, then remove the lamb from the pan and set aside.

3. 3

   Add 1 large red onion, thinly sliced, and 1 medium butternut squash, cut into 1-inch cubes, to the same pan and stir-fry for 5-7 minutes until the onion softens and the squash begins to caramelize slightly.

4. 4

   Stir in 3 cloves minced garlic and 2 tablespoons aji amarillo paste to the vegetables and cook for an additional 1 minute, until fragrant.

5. 5

   Return the flash-fried lamb to the pan with the vegetables, then deglaze with 0.25 cup red wine vinegar, stirring continuously to scrape up any browned bits from the bottom of the pan.

6. 6

   Continue to stir-fry for 2-3 minutes, allowing the sauce to reduce slightly and coat all the ingredients.

7. 7

   Remove the pan from the heat, stir in 0.5 cup fresh chopped cilantro, and adjust seasoning with additional salt and black pepper as desired.