Lomo Saltado

Originally from: Peruvian Cooking, Basic Recipes.

Lamb sliced
Lamb cooked, first stage,
                just enough to seal it Veg stir fried

Notes: this is the Peruvian main course
.  It is normally cooked with beef but we have found that lamb is perfectly fine, maybe even better (there are no sheep in Peru, just alpaca).  It does require the Peruvian yellow chilli pepper, Aji Amarillo, a kind of cross between a chilli and a bell pepper, to get the taste right.  These can be purchased from Sol Andino on-line and in person in London.  If you can't get them whole you can try substituting yellow bell peppers and adding Aji Amarillo paste.

Note: as with all stir fries, it is best to prepare the things you will add at each stage on a plate in advance so that you can concentrate on the pan during the brief stir frying stages:

Prepared for stages 3 and 4

Serves 6.



  1. Deep fry the potato wedges for chips in parallel with what follows.
  2. Stir fry the meat for a few minutes until all the pieces are sealed all around, then put to one side on a bowl or plate.
  3. In the same pan stir fry the garlic, onions, tomatoes and oregano until the onion is soft.
  4. Add the Aji Amarillo peppers, vinegar, soy sauce and all but a sprinkle of the parsley; stir fry for a few more minutes.
  5. Season to taste.
  6. Add back in the meat and stir fry for just a few minutes.
  7. Serve with the red pepper and a sprinkle of chopped parsley on top, plus the chips on the side.

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