Corn and lamb Pepian

Peruvian recipes

Meat and poultry

Dinner

Easy

40'

Jonathan Ordoñez

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

Rations:

Preparation

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

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