Seco de Cordero

Description
Peruvian lamb stew / curry, serves 4

Ingredients

 * 2 large garlic cloves
 * 1 tsp coarse sea salt
 * 1 tbsp ground cumin
 * 1 tsp freshly-ground black pepper
 * 1/3 cup red wine vinegar
 * 3 tbsp olive oil
 * Diced lamb or pieces of lamb
 * Chilli
 * 1 red onion finely chopped
 * 4 tomatoes finely chopped
 * 1 tsp coarse sea salt
 * 1 cup beer
 * 1 cup chicken stock
 * 1 bunch coriander finely chopped.
 * ½ lime

Directions

 * 1) Pound the garlic, salt, cumin, and black pepper to a paste.
 * 2) Mix in the vinegar, and then blend in the olive oil.
 * 3) Place the lamb in the marinade.
 * 4) Marinate at room temperature for 1 to 2 hours.
 * 5) Remove the lamb from the marinade.
 * 6) Heat the 2 tablespoons olive oil over high heat.
 * 7) Brown the lamb.
 * 8) Transfer the lamb to a plate and set aside.
 * 9) Add the chilli, onions, and salt.
 * 10) Add the tomatoes.
 * 11) Saute, stirring for about 10 minutes.
 * 12) Add the beer, boil and lower the heat.
 * 13) Cook for about 10 minutes.
 * 14) Return the browned lamb to the pan, along with the accumulated juices from the plate and remaining marinade.
 * 15) Add the stock and stir to mix.
 * 16) Boil, then reduce the heat and simmer the dish, covered, for about 1 hour.
 * 17) Add the coriander and lime juice, stir to mix, and cook for 5 minutes more.
 * 18) Serve with rice and beans.