Nogada de Cordero

I love peanuts and this dish calls for raw peanuts that, combined with the other ingredients, make a delicious sauce. This is my mom’s version that she used to cook occasionally and probably is the Cochabamba style. The original dish came from another city, Sucre, and they use walnuts instead of peanuts and add some raisins.  The traditional dish calls for lamb, but you must be prepared because lamb has a strong earthy aroma when cooked. So if you want to try this delicious peanut sauce you can substitute the lamb for chicken if you are not a lamb fan. Enjoy, you will be surprised with the flavors and how a 1/4 tsp of sugar enhances the flavor!

Like any Bolivian main dish we will do this one step by step.

Precooking the lamb

Ingredients

8 pieces of Lamb

1 onion

1 carrots

6 cups water

4 stem parsley

1 tsp salt

Put together the ingredients and clean the lamb of extra fat or nerves. Put the six cups of water in a large pot and let it get warm. Before it starts boiling add the pieces of lamb, onion, carrot and parsley. Let it simmer for an hour.

Remove the foam that forms on the top and discard.

Seasoning the cooked lamb.

Ingredients:

1/2 cup ground red pepper

3 garlic cloves

1/4 tsp ground pepper

1/4 tsp cumin

2 tbs oil plus 2 more (to fry the meat)

Heat oil in a saucepan and add the minced garlic, cumin, and pepper. Cook for a minute and add the red pepper sauce. Cook for 5 min and reserve. We are going to use this sauce to rub onto the pieces of lamb and then sear them in the frying pan with oil.

Peanut sauce

1/2 cup peanuts

1 cups hot water

1 cup water

1 large onion diced in small cubes

1 large tomato peeled and dice in small cubes

1 tsp salt

2 tbs chopped parsley

1/4 tsp ground pepper

1/4 tsp sugar

2 -3 cups of broth (you can use the lamb broth)

4 large potatoes

cooked rice (arroz graneado)

While the lamb is being cooked, prepare the peanut sauce, potatoes and rice.

Soak the peanuts in a cup of hot water and let it soak for 15 min.

Dice the onion, peel the tomatoes and leave out the seeds if you can. Chop the parsley. Set aside

In a blender (or batan) grind the peanuts finely with a cup of water.

After the lamb is cooked remove from the broth, save the broth. Cover each piece of lamb with the rubbing sauce. Heat the vegetable oil in a large sauce pan and fry the lamb slightly and set aside.

In the same saucepan that the lamb was fried in, cook the onion, tomatoes, parsley, pepper, salt and sugar for 10 min. Add the peanuts and mix. Cook for 5 min.

Add the 2 cups of lamb broth or any broth and add the pieces of lamb. Let it cook for 30 min, don’t let it dry too much. Add warm water or more broth if necessary. Optiona: add the potatoes to this mix 10 min before it’s cooked.

Rice (Arroz Graneado)

Ingredients:

2 cups rice

4 cups water

2 tbs vegetable oil

2 garlic cloves

1/4 tsp salt

In Bolivia we prepare our rice this way: sometimes we use also some slices of onion and even black sweet pepper.

Heat the oil in a frying pan. Add the sliced garlic, cook the garlic for 30 sec, add the rice and fry until the rice changes color from clear white to dark opaque white.

Boil the four cups of water. Add salt and the fried rice, let it cook for 20 min until dry.

In Bolivia the way they present this dish is with the potatoes on one side topped with the meat, sauce and parsley sprinkled on top and the rice next to it.

Enjoy it!