Peruvian Lamb Stew
(good quality, don't go cheap on this or it'll be full of cartilage)
(about 1 packed cup)
Peel and chop onion, peel and crush garlic.
Wash coriander and add stalks and all into blender. Add 1/2 cup white wine and blend until smooth.
Heat a large heavy bottomed lidded pan over medium heat. Once hot, add a little flavorless oil (such as avocado oil or sunflower seed oil).
Add chopped onion and garlic to hot oil and stir until onions are translucent.
Add ají, coriander wine, beer, cumin, salt and pepper and bring to the boil.
While bringing to the boil, peel potato and cut into 1/2" (1 cm) cubes.
Add cubed lamb and potato cubes to boiling broth and turn heat to high to get back to boiling again quickly.
Once boiling, reduce heat to low, cover and let cook for at least 45-60 minutes.
Add peas, season with more salt/pepper/ají to taste and stir well.
Serve over white rice.
Ají is a yellow Peruvian chilli, abroad usually sold in Latin American supermarkets as paste in a glass jar. If you can't find it, don't replace with another chilli, just leave it out completely.