Coriander-braised lamb (Seco de cordero)

1. Cut the lamb (shoulder or leg, on the bone) into large 5-6 cm pieces, season with salt and pepper and brown well on all sides in batches in hot oil in a heavy pot; lift out.

2. Blend the coriander leaves and tender stems with a little water to a bright green purée.

3. In the fat left from the meat, soften the finely chopped onions over low heat, add the crushed garlic, ají amarillo paste and cumin and fry for 3-4 minutes, stirring.

4. Add the coriander purée, cook together for 2 minutes, then pour in the beer and the remaining water, return the meat and braise, covered, over low heat for 1½-2 hours, until the meat is tender.

5. Add the sliced carrots for the last 20 minutes and the peas for the last 10; if the sauce is too thin, reduce it a little uncovered – true to its name, "seco" shouldn't be soupy.

6. Season with salt and serve with white rice, cooked white beans and salsa criolla.

Tip: In Peruvian homes the beer is often replaced by chicha de jora, a fermented corn drink – if you can't get it, a dark, malty beer comes closest.