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

18/December/2018
Lunch

Difficulty

Spicy

How many rations do you want to cook?
Rations - + How many rations do you want to cook?

Ingredients

Instructions

  1. In a saucepan make a sauce with onion, garlic and yellow pepper paste; add the crushed corn and continue cooking.
  2. We left the lamb shank macerating with yellow pepper, cilantro, salt, pepper and cumin about 1 hour.
  3. We bake the lamb shank at 110ºC for 2 hours. We finished baking at 200ºC for 25 min.
Pepian de Choclo and Lamb
Valora Este Post
  • English
  • Spanish

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