Ingredients
Scale
- 1.5 kg bone-in lamb pieces, such as shoulder, leg, or ribs (about 3.3 lb)
- 120 g fresh cilantro, including tender stems (3 cups)
- 200 g chopped red onion (2 medium onions)
- 25 g garlic paste (5 garlic cloves)
- 60 g ají amarillo paste (4 tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 250 ml chicha de jora (1 cup)
- 750 ml hot beef or lamb stock (3 cups)
- 30 ml vegetable oil (2 tablespoons)
- 100 g carrot, sliced (1 medium carrot)
- 150 g fresh or frozen peas (1 cup)
- 5 g ground cumin (1 teaspoon)
- 5 g dried oregano (1 teaspoon)
- 3 g ground black pepper (½ teaspoon)
- 10 g salt (2 teaspoons)