A traditional Sunday broth from Arequipa. Tender lamb, potato, cassava, rice, and chickpeas form a generous clear soup finished with mint, oregano, and green onion. Proper picantería food: piping hot, comforting, and substantial enough to carry the whole lunch.
Cut the lamb into large pieces and place it in the pressure cooker with the water, garlic, and salt. Close and cook for 35 minutes once full pressure is reached, until the meat is very tender. Turn off the heat and let the pressure drop naturally for 10 minutes; release the remainder according to your cooker's instructions and do not open it until the pressure indicator has fully dropped.
Turn what you find into an experience you can actually bring to your kitchen.
Once the cooker is fully depressurized, leave it uncovered over medium heat and add the quartered potatoes, cassava, and white rice. Simmer gently for 13 minutes; add the cooked chickpeas and cook for another 5 minutes, until the potato and cassava are tender when pierced and the rice is fully cooked.
Turn off the heat and add the mint and dried oregano, rubbing the oregano between your hands to release its aroma. Serve immediately and finish each bowl with chopped green onion. The broth should arrive piping hot, clear, and substantial, with tender lamb and intact root vegetables. And that's it! This is Sunday picantería food. 🍲
