Peruvian Lamb Stew

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3 hours 2 Quarts Print RecipeEmail Recipe


2poundlamb shoulder, boned and cut in 2" pieces
  boiling broth
1 lemon, juiced
1⁄2teaspoonblack pepper
2tablespoononion, minced
1clovegarlic, crushed
1quartlima beans, cooked and seasoned


Prepare broth from bones and trimmings.

Place meat in heavy pan with lemon juice, onion, garlic and seasonings (except salt); let stand about 2 hours in this marinade.

Remove meat, reserving marinade mixture. Drain; brown well in hot fat in heavy skillet.

Place meat in stew pot; add marinade, then boiling broth to cover 3/4 of meat.

Cover pot; bake in very slow oven (275F) until tender, adding salt at end of first hour.

When meat is done, remove from broth; skim off all fat. Add limas; simmer on top of range about 15 minutes. If gravy is not thick enough, blend 1 tablespoon fat with 1-1/2 tablespoons flour; stir into gravy.


It would be interesting to know which recipe from Peru this is supposed to be: sometimes older recipes are interesting for this reason. Is this recipe from Peru? Which part? Or where is the recipe influenced by Peruvian flavors?

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