Seco De Cordero
A rich Peruvian lamb stew braised in a fragrant cilantro and beer sauce until tender. This iconic dish is comfort food at its finest, traditionally served with rice and beans.
- Total time
- 120 min
- Servings
- 6
- Calories
- 520
- Protein
- 48g
Ingredients
- 2.5 lbs lamb shoulder or leg, cut into 2-inch cubes
- 1.5 cups Peruvian dark beer or amber ale
- 1.5 cups fresh cilantro, loosely packed
- 3 medium yellow onions, roughly chopped
- 6 cloves garlic cloves
- 2 peppers ají amarillo peppers, fresh or paste
- 2 cups vegetable or chicken broth
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Blend cilantro, onions, garlic, ají amarillo peppers, and 0.5 cup broth into a smooth paste.
- 2
Pat lamb dry with paper towels and season generously with salt and pepper.
- 3
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 4
Working in batches, brown lamb cubes on all sides (3-4 minutes per batch). Set aside.
- 5
Add cilantro paste to the Dutch oven and cook for 2-3 minutes, stirring constantly to prevent burning.
- 6
Deglaze with beer, scraping up browned bits from the bottom of the pot.
- 7
Return lamb to pot, add remaining broth and cumin. Bring to a boil.
- 8
Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
- 9
Remove lid and continue simmering for 15-20 minutes until lamb is very tender and sauce thickens slightly.
- 10
Taste and adjust salt and pepper. Serve hot with white rice and beans.
Tools you’ll need
- Dutch oven or large heavy-bottomed pot with lid
- blender or food processor
- cutting board
- chef's knife
- paper towels
- wooden spoon
- instant-read thermometer (optional)
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