Peruvian Minced Lamb Estofado with Peas is a dish steeped in the vibrant culinary traditions of Peru, a country renowned for its rich history, diverse ecosystems, and dynamic fusion of flavors. Estofado, which means “stew” in Spanish, is a popular genre of comfort food in Peruvian households. The recipe for this lamb-based dish is a heartfelt ode to the rustic yet sophisticated layering of ingredients and techniques that characterize the Peruvian culinary world.
The estofado tradition in Peruvian cooking harks back to the country’s Spanish colonial period, when European settlers introduced stewing techniques, along with ingredients like onions, garlic, tomatoes, and various spices. Over time, these foreign elements were married with the unique flavors of indigenous Peruvian produce such as Andean herbs, potatoes, and legumes, creating a distinct and deeply flavorful cuisine.
This particular version of estofado speaks to Peru’s ethos of taking simple, wholesome ingredients and transforming them into something extraordinary. Lamb, while not as ubiquitous in Peru as beef or chicken, takes center stage here as a flavorful and tender protein choice that elevates the dish. It lends a satisfying richness to the recipe, which pairs beautifully with the interplay of cumin and sweet paprika. These spices, integral to Peruvian cooking, infuse the dish with warmth and a gentle smoky aroma that permeates every bite.
The inclusion of peas is not just a nod to tradition but also to the agrarian practices of Peru. Green peas, widely grown in the highlands, bring a pop of color and a delicate sweetness that balances the robust flavors of the lamb and tomatoes. The use of heirloom tomatoes further connects the recipe to Peru’s agricultural heritage, emphasizing farm-fresh ingredients and the country’s commitment to natural, organic growing methods.
The process itself is one of patience and appreciation. The foundation is built on gently sautéing onions and garlic until they release their aromatic essence, a technique that is essential in creating the depth of flavor characteristic of Peruvian stews. The browning of the lamb enhances its meaty flavor, while the slow simmering in homemade beef broth brings everything together, allowing the flavors to meld harmoniously over time.
A garnish of fresh cilantro ties the dish to the Peruvian plates it emulates, where herbs are often used not only as decoration but also to add a burst of freshness to the final presentation. For an optional Peruvian twist, a squeeze of lime juice right before serving can brighten the dish, creating a contrast between the hearty stew and a citrusy zing.
This Peruvian Minced Lamb Estofado with Peas is much more than just dinner; it’s a soulful journey into Peru’s culinary tapestry. It echoes the convivial spirit of traditional meals shared with family, the pride in locally sourced ingredients, and the perennial balance between simplicity and sophistication that defines Peruvian food. Effortlessly combining Old World techniques with New World flavors, this stew encapsulates the beauty of Peruvian cuisine, offering a warm, flavorful embrace perfect for any occasion.
Peruvian Minced Lamb Estofado with Peas
Ingredients
500 grams ground lamb (minced lamb) - preferably organic and grass-fed
2 tablespoons (affiliate link)olive oil - extra virgin
1 cup yellow onion - finely chopped
2 cloves (affiliate link)garlic - minced- 1 cup heirloom tomatoes - organic, diced
1 cup (affiliate link)beef stock (beef broth or beef bouillon) - preferably homemade
2 tablespoons (affiliate link)tomato paste
1 cup peas - fresh or frozen if not available
1 teaspoon (affiliate link)cumin
1 teaspoon (affiliate link)paprika
1 tablespoon cilantro (coriander) - fresh, finely chopped, optional for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
- Add minced garlic and cook until fragrant, approximately 1 minute, ensuring not to burn the garlic.
- Increase the heat to medium-high and add the minced lamb. Cook until browned, breaking it apart with a spatula as it cooks.
- Stir in the diced tomatoes, tomato paste, cumin, and paprika. Mix well and let it cook for another 3-4 minutes to blend the flavors.
- Pour in the beef broth, season with salt and pepper, and bring to a simmer. Lower the heat and cover, simmering gently for 30 minutes.
- Add the peas, stir, and cook for an additional 5 minutes until the peas are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
