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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
MEATS

Recipe name:0000000028
SECO DE BORREGO OR LAMB STEW

Picture:
secodeborregoorlambstew.jpg



Ingredients:
- 5 lbs lamb meat, with or without bones, cut in large chunks
- 2 red onions, cut in chunks
- 10 garlic cloves
- 1 tbs cumin
- 1 tsp ground mustard
- 1 tsp ground coriander seeds
- Couple of sprigs of fresh parsley, cilantro and oregano
- 1 white onion, chopped in large chunks
- 2 tomatoes, peeled and seeded
- 2 bell peppers, chopped in large chunks
- 2 tbs oil
- 1 tsp achiote powder
- 1 tsp chili powder
- 3 cups beer
- 1 cup white wine
- Juice from 4 whole naranjillas, fresh or frozen, or 1 cup naranjilla juice (from frozen pulp)
- 3 tbs grated panela or piloncillo, replace with brown sugar if not available
- 2 tbs finely chopped cilantro, parsley or oregano
- Salt and pepper
- Serve with: rice, fried yucas, pickled red onions, a small side salad, avocado slices, and aji or hot sauce

Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
4

Difficulty:
3

Preparation:
Blend the onion, garlic, cumin, mustard, coriander, fresh herb sprigs, salt and pepper with 1 cup of beer Marinate the lamb meat in the onion marinade for a couple of hours.

Place the onion, bell peppers and tomatoes in the food processor and blend until well minced. Heat the oil in a large sauce pan or soup pot.

Add the minced onion, tomatoes and peppers, as well as the achiote and chili powder, stir and cook for about 8 minutes. Add the lamb meat, along with the grated panela, beer, wine, and naranjilla juice, bring to a boil.

Reduce heat and simmer about 3 ½ hours or until the meat is very tender and the sauce has reduced and thickened, taste occasionally and add salt and pepper as needed. Sprinkle with chopped herbs.

Serve with rice, yuca, onion curtido or pickled red onions, a small side salad, avocado slices and some spicy aji or hot sauce.