Arequipeña Fried Lamb Ribs with Ocopa and Solterito

5 h
This dish is a tribute to Arequipa's spicy cuisine and consists of three glorious parts. The main character is the Lamb Rib, which undergoes double cooking: first, it is simmered for four hours in a deeply aromatic broth with garlic, vegetables, Andean herbs and the secret of flavor, chalona (dried and salted lamb). Once tender, the ribs are marinated in red pepper and garlic, and fried in hot oil until perfectly golden and crisp.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Very large pot for parboiling.
  • + Large deep frying pan (or pot) for frying.
  • + Frying pan for the cup.
  • + Blender or immersion blender.
  • + Cutting board and knife.
  • + Kitchen tongs and skimmer.

INSTRUCCIONES

Step 1:

El Parcochado del Cordero (4 hours). In a large pot, place the portioned lamb ribs. Add all the parboiled ingredients: garlic, celery, carrots, leeks, pepper, salt, chalona and bunches of herbs. Cover generously with water. Bring to a boil and then lower the heat. Cover and simmer for 4 hours, patiently, until the meat is incredibly tender.

Step 2:

Prepare the Ocopa. While the lamb is cooking, prepare the sauce. In a skillet with oil, sauté the onion, garlic, yellow pepper and mirasol pepper. Season with salt and pepper and cook for 3-5 minutes.

Step 3:

Flavor Ocopa. Add the huacatay leaves, the cheese pieces and the water to the pan. Cook for 5 more minutes so that the cheese heats up and the huacatay releases its aroma. Pour in the evaporated milk, stir and turn off the heat.

Step 4:

Liquify the Ocopa. Pour the entire mixture from the pan into a blender. Add the roasted peanuts and an extra splash of milk. Blend at high speed until you get a green, creamy and homogeneous sauce. Test and rectify the salt. Reserve.

Step 5:

Marinate and Fry the Lamb. Remove the tender ribs from the broth and drain them well. In a tray, marinate them with ground garlic, red pepper, vinegar, salt and pepper. (Use the marinade to spread some parboiled potatoes as well).

Step 6:

Deep Frying. Heat plenty of oil in a pot or deep frying pan. Fry the marinated ribs until golden brown and super crispy on the outside. In the same oil, fry the parboiled and marinated potatoes.

Step 7:

Serve Picanteria Style. On a large plate, serve the fried lamb ribs. Set aside, place the golden potatoes and bathe them generously with the Ocopa Arequipeña (garnish with egg and olive). On the other side, serve a fresh serving of Solterito. Serve with a glass of chicha de jora.

TIPS

  • + The Chalona is the Secret: Chalona (salted dried lamb) is a key ingredient in Andean cuisine. It gives lamb broth a depth of flavor (umami) that can't be achieved with salt alone.
  • + Slow Cooking, Intense Taste: The 4 hours of slow cooking are non-negotiable. This ensures that lamb, which can be a tough meat, is tender and comes off the bone.
  • + “Mottled” Chili Pepper: For Ocopa, “jasping” or roasting the yellow chili pepper (passing it through direct heat on the stove until the skin turns black) gives it a smoky touch that is the hallmark of an authentic Arequipa ocopa.
  • + Double Cooking = Double Texture: Parboiling first and then frying is the perfect technique. Parboiled gives tenderness and flavor on the inside, while frying gives the crispy texture on the outside.
  • + The Single Guy's Balance: Don't skip the bachelor. Its freshness and acidity are the perfect counterpoint for cutting through the richness and fat of fried lamb.