Ecuadorian lamb stew - Seco de borrego - Laylita's Recipes

Name: Ecuadorian lamb stew - Seco de borrego - Laylita's Recipes
Total time: 195 min
Ingredients: 5 lbs lamb meat (with or without bones, cut in large chunks); 2 red onions (cut in chunks); 10 garlic cloves; 1 tbs cumin; 1 tsp ground mustard; 1 tsp ground coriander seeds; Couple of sprigs of fresh parsley (cilantro and oregano); 1 white onion (chopped in large chunks); 2 to matoes (peeled and seeded); 2 bell peppers (chopped in large chunks); 2 tbs oil; 1 tsp achiote (annatto powder); 1 tsp chili powder; 3 cups beer; 1 cup white wine; Juice from 4 whole naranjillas (fresh or frozen, or 1 cup naranjilla juice (from frozen pulp)); 3 tbs grated panela or piloncillo (replace with brown sugar if not available); 2 tbs finely chopped cilantro (parsley or oregano); Salt and pepper; Rice; Fried yucas; Pickled red onions (or a small side salad); Avocado slices; Aji or hot sauce

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This Ecuadorian lamb stew, also called seco de borrego or cordero, is cooked slowly in sauce of beer, wine, garlic, cumin, achiote, oregano, peppers, onions, ci

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Ingredients

5 lbs lamb meat (with or without bones, cut in large chunks)
2 red onions (cut in chunks)
10 garlic cloves
1 tbs cumin
1 tsp ground mustard
1 tsp ground coriander seeds
Couple of sprigs of fresh parsley (cilantro and oregano)
1 white onion (chopped in large chunks)
2 to matoes (peeled and seeded)
2 bell peppers (chopped in large chunks)
2 tbs oil
1 tsp achiote (annatto powder)
1 tsp chili powder
3 cups beer
1 cup white wine
Juice from 4 whole naranjillas (fresh or frozen, or 1 cup naranjilla juice (from frozen pulp))
3 tbs grated panela or piloncillo (replace with brown sugar if not available)
2 tbs finely chopped cilantro (parsley or oregano)
Salt and pepper
Rice
Fried yucas
Pickled red onions (or a small side salad)
Avocado slices
Aji or hot sauce