Name: Peruvian Pebre Arequipeño
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Peruvian
Ingredients: 400 g lamb loin, cut into chunks; 100 g cecina or chalona (dried salted lamb), cut into pieces; 100 g celery, chopped; 100 g leek, chopped; 100 g carrot, cut into pieces; 15 g minced garlic; 2 l water; 30 ml vegetable oil; 150 g onion, chopped; 30 g ground aji panca; 150 g corn kernels; 150 g cassava, cut into chunks; 300 g potatoes, cut into chunks; 100 g soaked chuno (freeze-dried potato); 100 g cooked chickpeas; 100 g rice; Salt and pepper to taste

Description

Peruvian preparation featuring carne de cordero, chuño y ají, adapted for a home kitchen with clear measurements.

Ingredients

Scale

400 g lamb loin, cut into chunks
100 g cecina or chalona (dried salted lamb), cut into pieces
100 g celery, chopped
100 g leek, chopped
100 g carrot, cut into pieces
15 g minced garlic
2 l water
30 ml vegetable oil
150 g onion, chopped
30 g ground aji panca
150 g corn kernels
150 g cassava, cut into chunks
300 g potatoes, cut into chunks
100 g soaked chuno (freeze-dried potato)
100 g cooked chickpeas
100 g rice
Salt and pepper to taste