Lima-Style Turkey Stew with Chickpeas, Aji Amarillo and Fresh Mint

Instructions

1. 1

   1. Season the turkey cubes with 1/2 teaspoon of the salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a wide pot over medium-high heat. Add the vegetable oil and brown the turkey for 4 to 5 minutes, stirring to sear all sides without fully cooking it through. Remove and set aside.

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   3. In the same pot, reduce to medium heat and sauté the chopped red onion for 4 minutes until translucent. Add the garlic and cook 1 minute more.

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   4. Stir in the aji amarillo paste, chopped tomato, and dried oregano. Cook for 5 minutes, stirring, until the tomato breaks down and the paste deepens in color.

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   5. Return the turkey to the pot. Add the stock, yellow potatoes, and the remaining salt. Once it comes to a boil, reduce the heat and cook covered for 15 minutes, until the potatoes are almost tender.

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   6. Add the cooked chickpeas and cook uncovered for 8 more minutes so the stew thickens slightly.

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   7. Stir in the evaporated milk gently. Cook over low heat for 3 minutes, without letting it boil hard, until the sauce becomes creamy.

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   8. Turn off the heat and add the fresh cilantro, fresh mint, and lime juice. Adjust salt if needed.

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   9. In a small bowl, toss the thinly sliced red onion with the olive oil and a pinch of salt for a fresh finishing touch.

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    10. Serve the stew hot and top each portion with the dressed onion and chopped roasted peanuts.

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    11. If you want to hold the stew warm before serving, keep it covered in the oven at 200 °F / 95 °C for up to 15 minutes.