Summary

Ingredients

• 800 g lamb, (le / shoulder without bone) (or chicken)
• 6 clove (s) garlic
• 4 onion (s)
• 250 ml lamb stock or broth
• 250 ml wine, white, dry or beer
• 1 bunch coriander greens
• salt and pepper
• 3 cassava tubers (yucas)
• 5 potato (s), floury cooking
• Chilli pepper
• oil
• rice
• Ground cumin

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Instructions

1. Cut the lamb into cubes. Pluck the coriander leaves.
2. Pour white wine or beer into a blender, add cloves of garlic, cumin, pepper, chopped chili peppers if you like it spicy (without seeds, add coriander leaves and mix everything well.
3. Pour this broth over the meat and leave to marinate for 1-2 hours.
4. Take out the meat and pat dry. Dice the onions.
5. Heat the oil in a saucepan and brown the meat cubes in portions, then remove them. In the remaining fat, fry the onion cubes over medium heat until brown, then return the meat to the saucepan.
6. Add the lamb stock / meat stock, bring to the boil and simmer everything, half covered, for 1 to 1 1/4 hours over low heat. Gradually add the marinade stock. Don`t forget the salts.
7. In the meantime, peel the yucas and potatoes, cut the yucas into larger cubes, the potatoes into small cubes (they serve to thicken the whole thing (so you can add them a little earlier). About 20 - 30 minutes before the end of the cooking time, add them to the Put in a saucepan and, of course, top up if there is no liquid.
8. The dish can also be eaten without yucas and only with potatoes.
9. Rice is eaten with it.
10. The dish also tastes good with chicken. Then you have to reduce the cooking time a little.