This recipe brings back memories of my grandmother's kitchen, where the aroma of lamb and spices filled the air. The use of chicha de jora and Peruvian chili paste gives this dish its authentic flavor, making it a true representation of Peruvian cuisine. It's a hearty and flavorful dish perfect for family gatherings.
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Cut the lamb into pieces and season it with pepper, cumin, salt, Ajinomoto, and a bit of chicha de jora. Let it marinate in a container.
Blend the cilantro with the remaining chicha de jora and add it to the meat.
Cut the squash into cubes and add it to the mixture.
In a pot, heat the oil and sauté the garlic, ají especial, and dried yellow chili until fragrant.
Add the seasoned meat to the pot and stir well.
Cook over low heat until the meat is tender.
For a more intense flavor, marinate the lamb overnight in the refrigerator.
If you can't find chicha de jora, you can substitute it with a mild beer or a mixture of water and vinegar.
Adjust the amount of ají paste to your preferred spice level.
What is chicha de jora?
Chicha de jora is a traditional Peruvian fermented corn beverage often used in cooking to add a unique tangy flavor.
Can I use another type of meat instead of lamb?
Yes, you can substitute lamb with beef or chicken, but the cooking time may vary depending on the meat.
What is ají especial?
Ají especial is a Peruvian red chili paste made from dried red chilies. It adds a rich, spicy flavor to dishes.
Can I make this dish without Ajinomoto (MSG)?
Yes, you can omit Ajinomoto if you prefer. The dish will still be flavorful due to the spices and other ingredients.
How do I know when the lamb is tender?
The lamb is tender when you can easily pierce it with a fork, and it almost falls apart.
