Lamb Stew

Recipes of Pork

Peruvian Cooking

Ingredients serves 4

  • 2 lbs leg of lamb, cut into 4 chunks
  • ½ cup corn oil 2 onions, diced
  • 4 cloves garlic, crushed
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin
  • 3 tablespoons yellow chili pepper sauce
  • 1 large bunch cilantro, pureed (1 pint)
  • 1 pint beer
  • 1 carrot, peeled and sliced
  • ¾ cup peas, cooked
  • 1 cup red wine White rice and beans to accompany


1 Brown the pieces of lamb in very hot oil until they take on color. Remove from heat and reserve.

2 In the same pot, sauté onions and garlic until golden. Add remaining ingredients and the lamb. Cook over low heat for 1 hour or until the lamb is tender.

3 The dish is traditionally served with white rice, but today it is often called combinado when presented with a side serving of beans.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This slow-cooked dish with deep flavors will only accept red wines with great body and depth, but low in tannins. Here a reserve Syrah, which also has a spicy dimension, would nicely the fulfill the requirements.

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