Pepian and lamb – 55000 Recipes. Passion for food



Pepian and lamb

The young Peruvian Jonathan Ordonies, chef of Paschi restaurant brings us a delicious recipe

Ingredients

  • Corn: 500 g
  • Red onion: 2 units
  • Garlic: 10 g
  • Yellow chili paste: 200 g
  • Latin cheese: 100 g
  • Lamb shank 1 pc
  • Coriander paste: 100 g
  • Salt: 40 gr
  • Pepper: 3 gr
  • Cumin: 3 gr
  • Carrots: 60 g

Preparation

  1. In a saucepan, make a sauce with onions, garlic and yellow chili paste; Add the crushed corn and continue cooking.
  2. Leave the magnetization of the lamb shank with yellow pepper, coriander, salt, pepper and cumin for about 1 hour.
  3. Bake the lamb shank at 110 ° C for 2 hours. Finish baking at 200 ° C for 25 minutes.

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