Peruvian Lamb & Bean Stew
Ground lamb simmered with cilantro, cumin, and white beans in a bright, herbaceous broth. A weeknight version of seco de cordero that skips the long braise and delivers authentic Peruvian flavor in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb ground lamb
- 1 medium yellow onion, diced
- 1 cup fresh cilantro, chopped, divided
- 1 tsp ground cumin
- 1.5 cups white beans (canned, drained)
- 2 cups chicken broth
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Brown the ground lamb, breaking it up with a spoon, until no pink remains, about 5 minutes.
- 2
Add the diced onion and cook, stirring often, until softened and translucent, about 3 minutes.
- 3
Stir in the cumin and cook for 30 seconds until fragrant.
- 4
Add the chicken broth and white beans. Bring to a simmer and cook for 5 minutes.
- 5
Stir in three-quarters of the fresh cilantro. Taste and season with salt and pepper.
- 6
Serve hot, garnished with the remaining fresh cilantro.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups and spoons
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