Jonathan Ordoñez, Chef of the Peruvian restaurant Paschi, teaches us how to make an amazing recipe of Pepian de Choclo and Lamb super delicious, because if it is Goya … it has to be good!
Pepian de Choclo and Lamb
- In a saucepan make a sauce with onion, garlic and yellow pepper paste; add the crushed corn and continue cooking.
- We left the lamb shank macerating with yellow pepper, cilantro, salt, pepper and cumin about 1 hour.
- We bake the lamb shank at 110ºC for 2 hours. We finished baking at 200ºC for 25 min.