Seco de Borrego

Ecuadorian 

• 1 lbs lamb meat, cut in large chunks
• 3 garlic cloves
• 1/4 tbs cumin
• 1/4 tsp ground mustard
• 1/4 tsp ground coriander
• Couple of sprigs of fresh parsley cilantro and oregano
• 1 small white onion, chopped
• 1 tomato peeled and seeded
• 1 bell peppers chopped in large chunks

• 1/4 tsp achiote annatto powder
• 1/4 tsp chili powder
• 3 cups beer
• 1/4 cup white wine
• Juice from 1 whole naranjilla
• 1 tbs grated panela or piloncillo or brown sugar
• 1/2 tbs finely chopped cilantro parsley or oregano
• Salt and pepper

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1. Blend together red onion, garlic, cumin, mustard, coriander, herbs, salt, pepper, and beer
2. Marinate lamb for several hours
3. Blend together onion, tomato, and peppers to mince
4. Saute in hot oil with achiote and chili powder
5. And lamb and let brown
6. Stir in panela, beer, wine, juice and bring to boil
7. Reduce heat and simmer for about 3 1/2 hours
8. Adjust seasoning as needed
9. Sprinkle with herbs and serve with rice, yuca, avocado, and hot sauce