Entrada de Cordero

In Peru, this is a favorite dish during the cold and damp winter months. The lamb and the broth is a perfect meal to warm up your cold bones on those wet and cold days.


  • Servings- 4
  • Preparation Time- 1 hour


  • 1lb of lamp
  • 2 tablespoons of vegetable oil
  • 1 onion (prepare the onion by chopping it)
  • 4 tomatoes (prepare the tomatoes by peeling, deseeding them and then chopping it)
  • 3 cabbage leaves (prepare the leaves by chopping them finely)
  • ½ tablespoon of oregano
  • The kernels from 1 ear of corn
  • ½ cup of beans
  • 1 large carrot (prepare the carrot by peeling it and then chopping it.
  • 3.5 ounces of green beans
  • 1 teaspoon of bell pepper (the pepper needs to be chopped and deseeded)
  • 3 cups of water
  • 2 small potatoes. (prepare the potatoes by cooking them in boiling water)
  • 2 tablespoons of huacatay (prepared by chopping it)
  • 1 tablespoon of parsley (prepare the parsley by chopping it)
  • salt and pepper (to be used to taste)

Preparation Instructions:

  • Take the lamb and season all of it with salt and pepper and then fry it in hot oil.
  • Once the lamb is golden brown add the onions, tomatoes, oregano bell pepper, green beans, kernels of corn, carrots and the beans.
  • Pour water over all of the ingredients and continue to cook the lamb until it gets nice and tender (this process should take roughly 1 hour)
  • Once the lamb is tender add the cooked potatoes to the mix.
  • Place a serving of the lamb on a dish with a half piece of potato.