Ecuadorian Lamb Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and brown the lamb pieces.
• STEP 2.Add the onion, garlic, cumin, paprika, and oregano to the pot and cook until the onion is softened.
• STEP 3.Stir in the beer, beef broth, tomato paste, and cilantro. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the lamb is tender.
• STEP 4.Add the potatoes and carrots to the pot and continue to simmer for another 30 minutes, until the vegetables are cooked through.
• STEP 5.Season with salt and pepper to taste. Serve the stew hot with rice and avocado slices.

Cooking Tips

• Choose boneless lamb shoulder or leg for the stew.
• For a richer flavor, marinate the lamb in the beer and spices for a few hours before cooking.
• If the stew is too thick, add more beef broth or water to adjust the consistency.

Storage and Serving

• The stew can be refrigerated in an airtight container for up to 3 days.
• Reheat the stew on the stovetop over low heat, stirring occasionally.
• Serve the stew hot with cooked rice and sliced avocado.