Slow-Cooked Seco de Cordero with Creamy Potato Puree

In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season lamb with salt and pepper. Brown lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

Add diced onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and aji amarillo paste and cook for another minute until fragrant.

Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is almost completely reduced.

Return the lamb to the pot. Add roughly chopped cilantro and chicken/lamb broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the lamb is very tender.

While the lamb is simmering, prepare the potato puree. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add heavy cream, butter, salt, and pepper. Use a potato ricer or masher to create a smooth puree. Add milk as needed to reach your desired consistency.

Once the lamb is tender, check the seasoning and adjust salt and pepper as needed.

Serve the Seco de Cordero over a bed of creamy potato puree. Garnish with fresh cilantro, if desired.