INGREDIENTS
- For 8 servings.
- – Onion 1100 g.
- – Bell pepper 350 g.
- – Lamb 2000 g.
- – Papines 400 g.
- – Carrot 300 g.
- – White wine 500 cc.
- – Precooked peas 350 g.
- – Quinoa 50 g.
- – Verdeo 100 g.
- – Condiments:
salt, pepper, floor chili and paprika.
LAMB STEW WITH ANDEAN PAPINES discover ways to put together this spectacular and heat stew by following the step-by-step under
PROCEDURE:
1. Wash the newborn potatoes and cook dinner them in water with out peeling them. Eradicating them when they’re prepared, with out overcooking them.
2. Wash the quinoa properly, and boil. Reserve.
3. Chop the components as follows:
– Chop the onion and bell pepper into brunoise, not too small.
– Reduce the meat into 2 cm cubes.
– Reduce the carrots into skinny slices.
– Reduce the papines in half or into quarters, relying on their dimension.
– Chop inexperienced onion.
4. In a pot with olive oil, cook dinner the onion with the bell pepper; then add the meat and white wine. Add water when needed.
5. Let it cook dinner for 40 minutes and add the carrot.
6. When the meat is tender, add the newborn potatoes and precooked peas. Season with salt, floor chili, paprika and black pepper. Depart for five extra minutes on low warmth.
7. Take away from the warmth and add the chopped inexperienced onion.
8. Serve in a casserole, including a spoonful of boiled quinoa on prime.
