Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of cubed lamb shoulder with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat, then sear the seasoned lamb in batches until browned on all sides, removing the lamb and setting it aside.

3. 3

   Add 1 large finely chopped red onion to the same pot and cook until softened for about 5 minutes, then stir in 4 minced garlic cloves and 1 teaspoon ground cumin, cooking for another minute until fragrant.

4. 4

   Stir in 2 tablespoons aji amarillo paste and 1 cup of fresh cilantro paste, cooking for 2-3 minutes while stirring frequently.

5. 5

   Pour in 1 cup dark beer and scrape up any browned bits from the bottom of the pot, then return the lamb to the pot and add 2 cups beef broth.

6. 6

   Bring the mixture to a simmer, then add 2 large quartered potatoes and 2 medium diced carrots, cover the pot, and reduce heat to low, simmering for 1.5 to 2 hours or until the lamb is very tender.

7. 7

   Stir in 1 cup frozen green peas and cook for an additional 5-7 minutes until they are heated through and tender, then check and adjust the seasoning as needed before serving hot.