Guargüero

Instructions

1. Cut the meat into large cubes, season with cumin, salt and pepper, then brown it in the oil over high heat.
2. Add the sliced onions and garlic and let them soften for 5 minutes.
3. Stir in the aji amarillo paste and paprika, then add the stock and bay leaf.
4. Cover and simmer gently for 1 hour until the meat is tender.
5. Meanwhile, cook the rice in the milk with a pinch of salt for 20 minutes, stirring so it doesn't stick.
6. Add the peeled potatoes to the stew and cook for another 20 minutes.
7. Serve the stew piping hot with the rice pudding on the side.