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.
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.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.