The kidney stew or lamb stew is a classic Ecuadorian dish that combines intense flavors and delicious textures. With aromatic herbs and fresh vegetables, it achieves a comforting dish full of tradition. Ideal for sharing with family.
The Kidney Stew or Lamb Stew requires patience and care in its preparation.
The meats should be marinated carefully to achieve their maximum flavor.
The end result is a comforting dish full of flavors that will delight all diners.
Kidney Stew or Lamb Stew
Ingredients
1 kilogram of Kidney or lamb meat
1 Red onion (paiteña)
1 cup of White wine
2 tablespoons of Culantro
1 Carrot
1 tablespoon of Ground aji
1 cup of Peas
Cooking oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Begin by cutting the carrot into strips and the onion into julienne.
Step 2 : The kidney or lamb should be boned and cut into large pieces, then placed in a container with salt, white wine, and pepper from the day before to marinate properly.
Step 3 : In a skillet, fry the onion and the Aji, then add the meat to sauté.
Step 4 : Add the marinade wine, cilantro, carrot, and peas.
Step 5 : Cover the pot and cook over medium heat, avoiding the liquid from evaporating.
Step 6 : Once the pieces are tender, remove from heat and serve accompanied by white rice.
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