The cold season is starting in several zones in the world. In the winter, the grannies added a little of stock to this delicious lamb entree. In this way, the family was delighted with a lamb cazuela or a concentrated soup that not only was nutritional but hot – goodbye, cold!. This recipe is for 4 people.

Ingredients:

• 400 g (14 oz) of lamb
• 2 tablespoons of vegetable oil
• 1 onion, cut in cubes
• 4 tomatoes, peeled, chopped and without seeds
• 1/2 tablespoon of oregano
• 1 teaspoon of chopped bell peppers
• 3 leaves of cabbage, finely chopped
• 100 g (3.5 oz) of green beans
• Kernels of 1 corn
• 1/2 cup of beans
• 1 big carrot, peeled and chopped
• 3 cups of water
• 2 small potatoes, cooked
• 2 tablespoons of chopped mint
• 1 tablespoon of chopped parsley
• Salt
• Pepper

Preparation:

Season the lamb with salt and pepper and fry with oil. When it’s ready, add the onion, tomatoes, oregano, bell pepper, cabbage, green beans, kernels, beans and carrots. Pour the water and cook until the lamb gets soft (50 minutes, more or less). Add the potatoes. Serve hot sprinkling herbs, if you want.

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Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Lamb, Entrees, Lamb.