Lamb with Coriander – Seco De Cordero

* alternatively 200 g frozen.

The meat is seasoned with enough coriander greens. Add a little bit of spiciness and cumin, which here is called Comino, but comes from the same family as European cumin. However, it tastes much more aromatic.

Peel the peas from the pods. Cut lamb into 5 cm cubes.

Peel onion, finely dice.

Cut chili peppers in half lengthwise, remove seeds and rinse. Peel the garlic. Rinse the cilantro. Chop the whole thing as finely as possible with a knife.

as finely as possible.

Heat the oil in a casserole, sprinkle the cumin over the meat and sear over high heat until browned all over. Remove the meat from the casserole and set aside.

To begin, saute the onion in the frying oil until translucent. Add the chili mixture, vinegar, peas, and meat and saute at a low temperature, stirring, for about 5 minutes.

Season with salt and pepper. Add about an eighth of a liter of water. Bring to the boil and simmer at low temperature with the lid closed for 45 minutes. Gradually add about a quarter of a liter of hot water.

Peel the potatoes, cut them in half and rinse them. Next, cook in a little salted water until just tender. Mix with the cooking water to the meat and cook for another 5 minutes.

Tip: If you don’t like coriander, you can leave it out.

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