Corn and lamb Pepian
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
- 500 gr of GOYA Whole Corn
- 2 purple Onion
- 10 gr garlic
- 100 gr of Frozen yellow chilli
- 50 gr of Latin cheese
- 1 Lamb shank
- 100 gr of GOYA Coriander 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.
Follow this step-by-step video-recipe
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