Dry Cordero

Ingredients for 4 servings:

• 800 g lamb (leg/shoulder without bone) (or chicken)
• 6 garlic cloves
• 4 onions
• 250 ml lamb stock or broth
• 250 ml wine, white, dry or beer
• 1 bunch of coriander leaves
• salt and pepper
• 3 cassava tubers (yucas)
• 5 potatoes, floury
• chili pepper(s)
• oil
• rice
• Cumin, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peruvian lamb dish, but you can also cook it with chicken

Cut the lamb into cubes. Pluck the coriander leaves. In a blender, add white wine or beer, garlic cloves, cumin, pepper, finely chopped chili pepper (seedless if you like it hot), coriander leaves, and blend everything well. Pour this broth over the meat and let it marinate for 1-2 hours. Remove the meat and pat dry. Finely dice the onions. Heat oil in a pot and brown the meat cubes in batches, then remove. Brown the onions in the remaining fat over medium heat, then return the meat to the pot. Add the lamb stock/meat broth, bring to a boil, and simmer everything, partially covered, over low heat for 1 to 1 1/4 hours. Gradually add the marinade broth. Don’t forget to add salt. In the meantime, peel the yucas and potatoes, cut the yucas into larger cubes, and the potatoes into smaller cubes (they will bind the mixture together, so you can add them a little earlier). About 20-30 minutes before the end of the cooking time, season with into the pot. If there’s a shortage of liquid, add more. This dish can also be eaten without the yucas and with just potatoes. Rice is served with it. The dish also tastes good with chicken. In this case, the cooking time will need to be reduced slightly.