Recipe: Lamb Stew (Seco de Carnero)

The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

`INGREDIENTS:`
1 cup fresh coriander (cilantro), chopped	2 or 3 fresh hot red or green peppers, seeded and chopped	1/2 cup olive oil
2 medium onions, finely chopped	4 pounds lean, boneless lamb (shoulder or leg), cut into 1-inch cubes	salt, freshly ground pepper
1/2 cup bitter (Seville) orange juice, or use two-thirds fresh orange juice and one-third lime or lemon juice	2 pounds potatoes, peeled and sliced	1 pound green peas, or 2 packages frozen peas

`1`	In a blender or food processor combine the coriander leaves, hot peppers, and garlic, and reduce to a puree. Set aside. heat the oil in a casserole and saute the onions until they are soft. Stir in the coriander mixture and cook for a minute or two longer. Add the lamb pieces and cook for about 5 minutes, turning the pieces to coat them with the sauce. Season to taste with salt and a generous amount of pepper. Add the bitter (Seville orange juice or the orange and lime (or lemon) juice mixture and enough water to cover, about 1-1/2 cups. Cover and simmer until the lamb is tender, about 1-1/2 hours. The stew may be cooked to this point a day ahead and refrigerated so that any fat may be removed. Let the casserole stand until it reaches room temperature before reheating.
`2`	Boil the potatoes in salted water until they are tender. Drain and add to the casserole. Boil the peas in salted water until they are tender, drain, and add to the casserole. Bring the casserole to a simmer and cook just long enough to heat it through.