Go Back Email Link
–+ servings
Peruvian Minced Lamb Estofado with Peas

Peruvian Minced Lamb Estofado with Peas

Eleanor Craig
This Peruvian Minced Lamb Estofado is a heartwarming stew inspired by the rich culinary traditions of Peru, where flavors meld into a comforting embrace of spices and aromatic herbs. Serve this hearty dish for a taste of Peru that will elevate any dining experience.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Latin American / Caribbean
Servings 4 bowls
Calories 483 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - preferably organic and grass-fed
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • Ripe yellow onion on a white background1 cup yellow onion - finely chopped
  • garlic2 cloves garlic - minced
  •  
    1 cup heirloom tomatoes - organic, diced
  • Bowl of beef bone stock1 cup beef stock (beef broth or beef bouillon) - preferably homemade
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • peas1 cup peas - fresh or frozen if not available
  • ground cumin1 teaspoon cumin
  • Pile of red paprika powder1 teaspoon paprika
  • big bunch of fresh green cilantro isolated1 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.

Notes

For a burst of lemony freshness, add a squeeze of lime juice just before serving. Swapping beef broth for a vegetarian version can make it suitable for those avoiding red meat.

Nutrition

Calories: 483kcalCarbohydrates: 13gProtein: 25gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 91mgSodium: 367mgPotassium: 653mgFiber: 4gSugar: 6gVitamin A: 970IUVitamin C: 25mgCalcium: 57mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe