Mince the garlic, dice the onions, dice the potatoes and dice the carrots.
Remove the cilantro leaves from the bunch and puree them in ½ cup of water.
Cut the lamb into bite size pieces and season it with salt and pepper.
Brown the lamb in a pot using the canola oil. You will want to do this over a medium heat. When the Lamb is browned remove it from the pan.
Using the same pot add more canola oil and sauté the onions, garlic and aji amarillo sofrito. Again, you will want to do this over a medium heat. Season the ingredients with cumin and oregano to taste.
To deglaze the pot, add ½ cup of the cilantro puree.
Place the lamb back into the pot along with 1 cup of beef stock. Reduce the heat to a simmer and let sit for 30 minutes.
Add the rest of the cilantro puree, ½ cup of stock, potatoes, carrots and continue to let sit and simmer for 30 additional minutes.
Add the green peas and make sure to stir all of the ingredients in the pot well.
Serve on plates with a side of steamed white rice and frejoles.
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