Seco de Cordero (Ecuadorian Lamb Stew with Coriander and Cumin)

• 1 large Yellow onion
• 5 cloves Garlic
• 30 g Fresh coriander
• 900 g Lamb shoulder, boneless
• 2 tsp Ground cumin
• 2 tbsp Aji amarillo paste
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 750 ml Water
• 300 g Long-grain white rice
• 2 pieces Lime

1. Finely chop the onion. Crush the garlic, then roughly chop the coriander (stalks and leaves). Cut the lamb into bite-sized pieces.
2. Heat the olive oil in a dutch oven over medium-high heat. Season the lamb with 1 tsp of the fine sea salt and the black pepper, then brown in batches until well coloured; transfer to a bowl.
3. Lower the heat to medium and add the onion to the pot with a pinch of the remaining salt. Cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits.
4. Stir in the garlic and cook for 1 minute until fragrant. Add the ground cumin and aji amarillo paste and cook for 1 to 2 minutes, stirring, until the mixture darkens slightly and smells toasted.
5. Return the lamb and any resting juices to the pot, then add the water and the remaining fine sea salt. Bring to a gentle simmer, cover, and cook on low for 75 to 85 minutes until the lamb is very tender.
6. While the stew cooks, rinse the long-grain white rice until the water runs mostly clear. Cook the rice in a large pot with 600 ml water and a pinch of fine sea salt; bring to the boil, cover, then cook on low for 12 minutes. Remove from the heat and rest, covered, for 10 minutes, then fluff.
7. Stir most of the coriander into the stew, reserving a little for serving. Simmer uncovered for 8 to 10 minutes until the sauce looks slightly thicker and glossy, then taste and adjust seasoning with the remaining salt if needed.
8. Cut the limes into wedges. Serve the seco de cordero with the rice, scatter over the reserved coriander, and squeeze over lime to taste.

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