Seco de Cordero

Description
Peruvian lamb stew

Ingredients

 * 8 large garlic cloves
 * 2 tsp coarse sea salt
 * 1 tbsp ground cumin
 * 1 tsp freshly-ground black pepper
 * ½ cup red wine vinegar
 * 3 tbsp olive oil
 * 1 lamb shoulder
 * 3 tbsp olive oil
 * 3 jalapeno peppers
 * 4 medium onions finely chopped
 * 2 tsp coarse sea salt
 * 1½ cup beer
 * 8 cup beef or chicken stock
 * 6 large boiling potatoes peeled
 * 1 bunch cilantro

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 he lamb in the marinade.
 * 4) Marinate at room temperature for 2 to 3 hours.
 * 5) Remove the lamb from the marinade.
 * 6) Heat the 3 tablespoons olive oil over high heat.
 * 7) Brown the lamb.
 * 8) Transfer the lamb to a plate and set aside.
 * 9) Add the jalapenos, onions, and salt.
 * 10) Saute, stirring for about 10 minutes.
 * 11) Add the beer and lower the heat.
 * 12) Cook for about 15 minutes.
 * 13) Return the browned lamb, along with the accumulated juices from the plate, to the pan.
 * 14) Add the stock and stir to mix.
 * 15) Boil, then reduce the heat and simmer the dish, covered, for about 1 hour and 20 minutes.
 * 16) Add the potatoes, cover the pan again and cook for about 20 minutes more.
 * 17) Add the reserved ½ cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more.
 * 18) Serve from the casserole.