Chilean lamb and pea stew, known as cordero arvejado, is a hearty countryside dish made with lamb, potatoes, carrots, and green peas simmered in a thick, flavorful sauce. It takes about 90 minutes of preparation (mostly marinating) plus 30 minutes of cooking, and serves four.
Arvejado-style stews are common across Chilean home cooking with different meats, and this lamb version is a beloved staple of rural and family kitchens, traditionally served with white rice or mashed potatoes.
How to Make Chilean Lamb and Pea Stew?
Cordero arvejado is a traditional Chilean stew made with lamb, potatoes, carrots, and peas in a thick, savory sauce. It’s a popular recipe in countryside and family cooking.
Nutritional Information
Each serving of lamb and pea stew contains approximately 500 kcal, 50 g of carbohydrates, 20 g of fat, 30 g of protein, 8 g of fiber, 5 g of sugars, 80 mg of cholesterol, and 400 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.
Homemade Chilean Lamb and Pea Stew Recipe
Preparation: 90 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 1 kg (2.2 lbs) lamb meat
- 4 firm potatoes
- 3 cups green peas
- 2 garlic cloves
- 2 carrots
- 2 tablespoons flour
- 1 onion
- 1 tablespoon oregano
- Sunflower oil
- Fine salt
- Black pepper
Instructions
- Cut the lamb into pieces, place in a dish, and marinate with the chopped garlic, oregano, and salt and pepper to taste; cover with plastic wrap and refrigerate for an hour. Remove and dust the lamb pieces with a bit of flour.
- In a large skillet, add 1 tablespoon of oil, heat over medium heat, add the onion and chopped carrot, and saute gently for about 10 minutes. Add the meat and cook until browned on all sides.
- Add a cup of water and continue cooking over low heat for about 10 minutes. Add the diced potatoes and keep cooking for another 5 minutes.
- Add the peas, another cup of water, and cook for about 15 more minutes or until everything is well cooked. Add more liquid if needed; the sauce should reduce to a slightly thick consistency. Serve immediately, optionally with white rice or mashed potatoes.
Additional Tips
Sear the Meat First
Sear the lamb pieces in a very hot skillet with a little oil before adding them to the sofrito, to help concentrate the juices and build a more flavorful base for the stew.
Try a Pressure Cooker
Using a pressure cooker can cut the cooking time almost in half and helps tenderize the lamb cuts faster, especially tougher shoulder or rib pieces.
Adjust the Sauce Thickness
If the stew looks too thin near the end of cooking, simmer uncovered for a few extra minutes; if it’s too thick, add a splash of water or broth to loosen it.
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Lamb (leg or shoulder) | Chopped lamb ribs | Adds more juice and flavor to the stew |
| Green peas | Frozen or canned peas, drained | Add slightly later in the cooking since they’re already tender |
| All-purpose flour (for dusting) | Cornstarch | Use about half the amount |
| Sunflower oil | Olive oil | Adds a slightly different but still mild flavor |
Frequently Asked Questions (FAQs)
1. Which cuts of lamb are recommended?
The leg or shoulder meat (pulpa) is most commonly used, but you can also use shoulder or chopped ribs, which add more juice and flavor to the stew.
2. Can it be made in a pressure cooker?
Yes, you can cut the cooking time almost in half using a pressure cooker, which also helps tenderize the lamb cuts faster.
3. What other side dishes go well with it?
Lamb and pea stew is also excellent with pan amasado bread, mote, or even quinoa, which balance the stew with different textures.
4. How do I store and reheat it?
You can keep it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to keep the stew’s juicy texture.
What Is Cordero Arvejado?
Cordero arvejado is a traditional Chilean lamb and pea stew, slow-simmered with potatoes and carrots in a thick, savory sauce, a countryside classic found across Chilean home cooking with various cuts of meat.
Health Benefits of Lamb
Lamb is a good source of high-quality protein, essential for tissue repair and growth. It’s rich in iron, zinc, phosphorus, selenium, vitamin B12, and niacin, which play an important role in immune health, red blood cell formation, and overall metabolism.
Did You Know?
Lamb is abundant in L-carnosine, an organic compound formed by the amino acids beta-alanine and histidine, which helps reduce the likelihood of cardiovascular disease.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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