South American Lamb Stew

Refrito

• 1 red onion roughly chopped
• 2 green bell pepper bell peppers roughly chopped
• 4 to tomato roughly chopped
• 5 cloves garlic
• 1 Serrano pepper cut lengthwise with seeds removed

Stew

• 1.5 kg lamb 3.5 lbs, boneless leg
• 1 teaspoon cumin ground
• 1 teaspoon black pepper ground
• 1 teaspoon salt
• 60 grams dark brown sugar or use panela or pilloncillo if you can get it
• 1/4 teaspoon ground cayenne pepper or 1/2 teaspoon anchiote powder if you can get it
• 1 teaspoon cumin ground
• 4-5 clove whole
• 4-5 allspice whole
• 1 tablespoon oregano dried
• 2 celery roughly chopped, stalks
• 12 ounces light beer

Yellow Rice

• 3 cups white rice cooked
• 1 onion chopped
• 1 tablespoon neutral cooking oil generic cooking oil
• 1 teaspoon butter
• 1 teaspoon Turmeric ground
• 1 cup corn kernels fresh
• 1/4 cup peas frozen
• 1 tablespoon Coriander cilantro, chopped
• 1 teaspoon salt
• 1 spring onion green end, sliced thinly

Confit Shallots

• 12 French shallots peeled ((I cooked heaps so I'd have some for other uses)
• olive oil enough to cover the shallots

Fried Bananas

• 2 banana peeled and sliced (if the bananas are large, cut them in half lengthwise as well
• 1 1/2 tablespoons butter