Seco - Peruvian Lamb Stew

• 1 leg of lamb bone in (ask butcher to slice into 3-4 pieces)
• 1 1/2 - 2 cups of red wine
• 2 tablespoons red wine vinegar (or apple cider vinegar)
• 1-2 tablespoons cooking oil
• 3 cloves garlic
• chili paste (I use a blend of peruvian aji amarillo and california red chile with one optional roasted chili de arbol for more spice)
• 1 - 1 1/2 sliced onion
• 1 bunch cilantro
• 3-5 tomatoes or 1 14 ounce can of whole peeled tomatoes
• couple dashes of cumin (optional)

1. Wash lamb with salt. Chop lamb into smaller pieces trying to keep them equal so they cook evenly. Do not remove bone. In a large bowl salt and pepper lamb chunks. Then add wine and vinegar. Soak for at least 45 minutes to an hour and 15 min.
2. In heavy bottomed pot, heat up oil over med to medium high heat. Add chopped garlic cloves and roast for a minute. Do not let the garlic brown. Then add chili paste. Roast with garlic another minute until the fragrance from the mixture is strong. Add meat with wine and brown each side of the lamb, about 2-3 minutes. Reduce heat to medium if not already, so that meat simmers while browning.
3. Add onion sliced lengthwise. Add cored tomatoes chopped lengthwise. Add chopped cilantro. Add salt if desired. Stir ingredients. Reduce heat to low. Cover and simmer for 45 minutes. Stir occasionally if desired. Add salt if needed. When meat is tender you can add cumin if desired.

lamb bone, red wine, red wine vinegar, cooking oil, garlic, chili paste, onion, cilantro, tomatoes, couple

Taken from www.epicurious.com/recipes/member/views/seco-peruvian-lamb-stew-1242633 (may not work)