Peruvian Lamb Stew

Farm Journal's Country Cookbook, 1959

3 hours — 2 Quarts

Ingredients

2	pound	lamb shoulder, boned and cut in 2" pieces
		boiling broth
1		lemon, juiced
1⁄8	teaspoon	allspice
1⁄2	teaspoon	black pepper
3	tablespoon	fat
2	tablespoon	onion, minced
1	clove	garlic, crushed
3⁄4	teaspoon	salt
1	quart	lima beans, cooked and seasoned

Instructions

Prepare broth from bones and trimmings.

Place meat in heavy pan with lemon juice, onion, garlic and seasonings (except salt); let stand about 2 hours in this marinade.

Remove meat, reserving marinade mixture. Drain; brown well in hot fat in heavy skillet.

Place meat in stew pot; add marinade, then boiling broth to cover 3/4 of meat.

Cover pot; bake in very slow oven (275F) until tender, adding salt at end of first hour.

When meat is done, remove from broth; skim off all fat. Add limas; simmer on top of range about 15 minutes. If gravy is not thick enough, blend 1 tablespoon fat with 1-1/2 tablespoons flour; stir into gravy.

Notes

It would be interesting to know which recipe from Peru this is supposed to be: sometimes older recipes are interesting for this reason. Is this recipe from Peru? Which part? Or where is the recipe influenced by Peruvian flavors?