We love sharing recipes for our lamb with you, and we love sharing new recipes that our customers have shared with us!

Here is a photo and recipe for a delicious Peruvian lamb stew that our new friend and farm customer Patty Fitzgerald from Waxhaw, NC, shared with us. Patty says it’s a traditional dish prepared for Passover in her native country, but we think it would be perfect served for any occasion, prepared with our delicious Fox Trot Farm boneless lamb shoulder.

 

“Here goes my little contribution; hope you get to try it and enjoy. There are a couple of ingredients that will be hard to find, let me know if you have trouble with them. I can find you a bottle of Aji Amarillo (sort of a banana pepper, found at some local Hispanic stores) and the Chicha is the hard part, no way I can find that one here, I do substitute for beer, my hubby loves it that way, same taste at the end.”  ~ Patty Fitzgerald

Seco de Carne

1 1/2 lbs. lamb shoulder roast, cut into chunks, or boneless stew meat (chops ok), pork or beef
1 medium onion
5 cloves of garlic
1 bunch cilantro, blended with a little water in a blender till smooth paste
Salt, pepper
Aji Amarillo to taste
6 small red potatoes
4 large carrots, sliced
1 cup English peas
1 package Sazon with saffron (seasoning packet with saffron)
2 cups beef broth
Lime juice
1/2 bottle beer or 1 cup of Chicha de Jora if available

Lightly salt and pepper the lamb and brown it in a medium skillet. Add onions and celery and saute till the vegetables are just getting soft. Add potatoes, carrots, and cilantro paste, beef broth and seasoning. Bring to a boil, then reduce to a low simmer and cook, covered, for an hour and a half or until meat is fork tender and vegetables are fully cooked. Add English peas, squeeze some lime juice into stew and add Aji Amarillo; stir. Add ½ bottle of beer for flavor and cook five more minutes. Let it rest. Serve over rice. Enjoy!