Gentle Lamb Seco with Red Quinoa, Loche Squash, and Mint

Instructions

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   1. Season the lamb with salt, black pepper, and ground cumin. Let it rest for 10 minutes while you organize the remaining ingredients.

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   2. Heat a wide pot over medium-high heat for 2 minutes and add 1 tablespoon of vegetable oil. Brown the lamb in batches for 6 to 8 minutes total, until colored on several sides. Remove and set aside.

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   3. In the same pot, add the remaining tablespoon of vegetable oil, red onion, and garlic. Sauté over medium heat for 5 minutes, stirring, until the onion is soft and fragrant.

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   4. Add the ají amarillo paste and ají panca paste. Cook for 3 minutes, stirring constantly so the pastes lightly caramelize without burning.

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   5. Blend the fresh cilantro with half of the fresh mint, the chicha de jora, and 1/2 cup (120 ml) of the chicken stock or water. Pour this mixture into the pot and cook for 2 minutes.

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   6. Return the lamb to the pot, add the remaining chicken stock or water, and mix well. Once it comes to a boil, lower to a gentle simmer, partially cover, and cook for 60 minutes, stirring from time to time, until the meat is tender.

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   7. Add the loche squash and cook 15 minutes more, still at a gentle simmer, until the squash is tender and some of it melts into the sauce. Stir in the lime juice and adjust salt if needed.

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   8. Meanwhile, place the red quinoa and water for the quinoa in a medium saucepan. Bring to a boil, then reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed and the quinoa is tender.

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   9. Turn off the heat under the quinoa and mix in the butter and the remaining fresh mint. Cover and let it rest for 5 minutes so it becomes creamy.

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    10. Serve a base of mint-scented red quinoa, spoon the gentle lamb seco and its sauce on top, and finish with toasted cancha corn for crunch.

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    11. If you want to reheat it, do so in a covered pot over low heat or in the oven at 325 °F / 165 °C for 10 to 15 minutes, adding a few tablespoons of water if the sauce has thickened too much.