Entree: Chile – Patagonia – Guiso de Cordero (Hearty Patagonian lamb stew braised with root vegetables, red wine and regional aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 to 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil or rendered lamb fat
- 1 large onion, sliced (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1/2-inch slices (about 1 cup / 120 g)
- 1 lb (450 g) potatoes, peeled and cut into 1-inch chunks
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or lamb stock
- 14 oz (400 g) canned diced tomatoes (or 2 medium fresh tomatoes, chopped)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika or merquén
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1 cup (150 g) frozen peas (optional, added at end)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the lamb pieces dry and season with salt and pepper. Heat oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Brown lamb in batches until well seared on all sides, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add onion and cook until softened and lightly caramelized, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Return the lamb to the pot with the onions. Stir in tomato paste and cook 1 minute. Pour in the red wine to deglaze the pan, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.
4. Add the diced tomatoes, stock, carrots, potatoes, oregano, cumin, smoked paprika or merquén, and bay leaves. Bring to a gentle simmer, then reduce heat to low and partially cover.
5. Braise gently until the lamb is very tender and vegetables are cooked through, about 1 1/2 to 2 hours. Stir occasionally and add a splash more stock or water if the stew becomes too thick.
6. In the last 5 minutes of cooking, stir in frozen peas if using and heat through. Taste and adjust salt and pepper.
7. Remove bay leaves, sprinkle with chopped parsley, and serve the guiso de cordero hot with crusty bread, rice, or roasted potatoes.