Seco de Cordero
Seco de Cordero is one of Peru's most deeply flavored stews, a slow-cooked lamb dish from the northern coastal regions where the influence of Moorish cuisine still lingers. The word 'seco' means dry, which is misleading because the dish is actually quite saucy. The name refers to the cooking method of searing the meat first before braising it. Lamb shanks or shoulder pieces are braised in a gloriously green sauce made from a mountain of fresh cilantro blended with dark beer, aji amarillo, and chicha de jora (Peruvian corn beer). After hours of slow cooking, the meat becomes fall-off-the-bone tender and the sauce reduces into a concentrated, herbaceous gravy. Traditionally served with canary beans and rice, this is Peruvian home cooking at its most soul-satisfying.
Ingredients
- 1.2 kg lamb shoulder, cut into large chunks
- 2 large bunches fresh cilantro (about 200 g), leaves and stems
- 250 ml dark beer
- 3 tablespoons aji amarillo paste
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons vegetable oil
- 400 ml beef or lamb broth
- 300 g dried canary beans, soaked overnight and cooked until tender
- 400 g cooked white rice for serving
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 26 g
