Spicy Peruvian Lamb

Ingredients

• Servings: 4
• 2 1/2 pounds boneless lamb shoulder, cubed
• 1/4 cup white vinegar
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1/2 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1 cup orange juice
• 1/2 cup water
• 1 tablespoon dried minced onion
• 1 tablespoon all-purpose flour
• 2 tablespoons water

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• place lamb into a large bowl. in a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. pour over the lamb, and stir to coat. cover and refrigerate for 1 hour.
• heat oil in a large skillet over medium-high heat. remove lamb from the marinade, reserving the marinade, and place in the hot skillet. cook until nicely browned on the outside. add orange juice, 1/2 cup water, dried onion, and the reserved marinade. reduce heat to low, cover, and simmer for about 30 minutes, or until the lamb is fork tender.
• in a small cup, stir together the flour and 2 tablespoons of water. stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.