Seco de Cordero
Lamb Cilantro Stew

6 pieces of lamb (4 lbs)
2 cups beer
1 tsp paprika
3 tsp chili paste
1 tsp oregano
1-2 C oil
1 red onion, finely chopped
4 cloves garlic, minced
1 C cilantro, puree
2 C soup stock
1 C frozen peas
Salt and pepper to taste

In a large bowl, combine beer, paprika, oregano, chili paste, salt and pepper. Marinade lamb in mixture for 4 hours.

In a large pot, heat part of the oil and sear the meat until browned on all sides. Take out lamb and reserve. In the same pot, heat the rest of the oil in medium heat and sauté onion until transparent, about 3 minutes. Add garlic and continue cooking for another few minutes, until mixture has some color. Add 1-2 cups cilantro puree and cook for another 2 minutes. Add soup stock and bring to a boil. Add the browned lamb, cover pot and cook in low heat until the meat is very tender, about 2 hours.

When the meat is done, mix the rest of the pureed cilantro and peas. Cook for another few minutes, until the peas are done. Serve with rice, potatoes and beans.