Corn and lamb Pepian

Name: Corn and lamb Pepian
Cook time: 40 min
Cuisine: Peruvian recipes
Ingredients: 500 gr of Choclo entero GOYA; 2 purple Onion; 10 gr garlic; 100 gr of Ají amarillo congelado; 50 gr of GOYA Latin Bar Cheese; 1 Lamb shank; 100 gr of Cilantro Paste; 40 gr salt; 3 gr pepper; 3 gr cumin; 60 gr carrot

Peruvian recipes

Meat and poultry

Dinner

Easy

40'

Chef

Jonathan Ordoñez

Jonathan Ordoñez, Chef of the Peruvian restaurant Paschi, teaches us how to make a surprisingly delicious recipe for Corn and lamb Pepian, because if it's GOYA... it has to be good!

Ingredients Preparation Share

Ingredients

500 gr of Choclo entero GOYA
2 purple Onion
10 gr garlic
100 gr of Ají amarillo congelado
50 gr of GOYA Latin Bar Cheese
1 Lamb shank
100 gr of Cilantro Paste
40 gr salt
3 gr pepper
3 gr cumin
60 gr carrot

Preparation

In a saucepan make a sauce with onion, garlic and yellow chili paste; add the crushed corn and continue cooking.
Leave the lamb shank macerating with yellow chili, coriander, salt, pepper and cumin for about 1 hour.
Bake the lamb shank at 110ºC for 2 hours. Finish baking at 200ºC for 25 minutes.