Seco de Cordero (Peruvian Lamb Stew with Coriander)

• 60 g Fresh coriander, leaves and tender stems
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Aji amarillo paste
• 2 tbsp Vegetable oil
• 900 g Lamb shoulder, boneless
• 2 tsp Ground cumin
• 750 ml Beef stock
• 200 g Green peas, frozen is fine
• 300 g Long-grain white rice
• 1 piece Lime

1. Blend the coriander with the onion, garlic, aji amarillo paste and a splash of the beef stock until smooth enough to pour. Set aside.
2. Cut the lamb into large bite-sized pieces. Heat the vegetable oil in a dutch oven over medium-high heat, then brown the lamb well in batches so it takes on colour.
3. Stir in the ground cumin and cook for 30 seconds until fragrant. Pour in the blended coriander mixture and cook for 3 to 4 minutes, stirring, until it darkens slightly and smells cooked rather than raw.
4. Add the remaining beef stock and bring to a gentle simmer. Cover and cook on low for 70 to 80 minutes, stirring occasionally, until the lamb is very tender and the sauce is glossy.
5. Rinse the rice until the water runs mostly clear, then cook it in a saucepan with water according to the packet instructions. Keep it covered off the heat for 5 minutes, then fluff with a fork.
6. Stir the peas into the stew and simmer uncovered for 5 to 7 minutes until hot and tender. Squeeze in lime juice to taste, then serve the stew with the rice so it can soak up the sauce.

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