Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of lamb shoulder pieces and season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the lamb in batches until browned on all sides, removing it to a plate.

3. 3

   Add 1 large finely chopped red onion to the same pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves, 2 tablespoons of Aji Amarillo paste, and 1 teaspoon of ground cumin, cooking for 2 more minutes until fragrant.

4. 4

   Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom, then return the seared lamb to the pot and add 3 cups of beef broth and 0.5 gram of saffron threads steeped in 1/2 cup warm water.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 1 hour and 30 minutes, or until the lamb is fork-tender.

6. 6

   Stir in 2 large russet potatoes cut into 1-inch cubes and 2 medium sliced carrots, continuing to simmer, covered, for another 30 minutes until the vegetables are tender.

7. 7

   Gently fold in 1/2 cup of frozen peas and cook for 5 more minutes until heated through.

8. 8

   Garnish the Estofado de Cordero Azafranado with 1/4 cup of fresh chopped cilantro before serving.