Peruvian Cilantro Lamb Stew

Ingredients

• 2 lbs boneless lamb shoulder, cut into 2-inch chunks
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion, diced
• 5 whole garlic cloves, minced
• 2 whole medium carrots, cut into 1-inch rounds
• 3 whole medium Yukon Gold potatoes, peeled and quartered
• 2 whole dried guajillo or panca chiles, stems and seeds removed
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 3 cups low-sodium beef broth
• 1.5 cups canned cannellini beans, drained and rinsed
• 1 cup fresh cilantro, packed
• ½ cup fresh parsley, packed
• 1.5 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice

Instructions

1. 1

   Pat 2 lbs of boneless lamb shoulder chunks completely dry with paper towels — removing surface moisture allows for a proper sear and develops deep flavor. Season all pieces generously with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper on all sides.

2. 2

   Toast 2 dried guajillo or panca chiles in a dry 12-inch skillet over medium heat for 30 seconds per side until fragrant — don't let them burn. Transfer to a small bowl, cover with 0.5 cup of hot water, and let soak for 10 minutes until softened.

3. 3

   While chiles soak, dice 1 large yellow onion into 0.5-inch pieces, peel and mince 5 garlic cloves, cut 2 medium carrots into 1-inch rounds, and peel and quarter 3 medium Yukon Gold potatoes. Keep all vegetables separate on a cutting board.

4. 4

   Roughly chop 1 cup of fresh cilantro (leaves and tender stems) and 0.5 cup of fresh parsley. Set aside — you'll add these at the end to brighten the stew.

5. 5

   Drain the softened chiles, reserving the soaking liquid. Tear the chiles into smaller pieces and place in a blender with 1 cup of the reserved soaking liquid, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander. Blend until completely smooth, then strain through a fine-mesh strainer to remove any chile skin — you should have about 1 cup of smooth chile paste.

6. 6

   Set a 6-quart Dutch oven over medium-high heat. Once hot enough that a drop of water evaporates immediately, add 3 tablespoons of extra-virgin olive oil and wait 30 seconds until shimmering. Working in two batches so you don't crowd the pot, add the seasoned lamb chunks and sear until deep golden brown on all sides, about 3-4 minutes per batch. You should hear a steady, aggressive sizzle — if it's quiet, the pot isn't hot enough. Transfer seared lamb to a plate.

7. 7

   Reduce heat to medium. Add the diced onion to the pot and sauté for 3-4 minutes, stirring often, until softened and translucent at the edges. Pour in the minced garlic and cook for 30 seconds until fragrant.

8. 8

   Pour the 1 cup of smooth chile paste directly into the pot and stir continuously for 2-3 minutes — this bloom step deepens the chile flavor. You'll smell the aromatic oils releasing.

9. 9

   Return all the seared lamb to the pot along with any accumulated juices. Pour in 3 cups of low-sodium beef broth and bring to a simmer over medium-high heat, scraping the bottom with a wooden spoon to dissolve any browned bits. Once small bubbles break the surface at the edges, reduce heat to low, partially cover with the lid, and simmer gently for 45 minutes.

10. 10

    After 45 minutes, add the carrot rounds and potato quarters. The broth should barely cover the vegetables — if it doesn't, add more broth or water. Continue simmering, partially covered, for another 25-30 minutes until the potatoes are fork-tender and the lamb shreds easily when pressed with a spoon.

11. 11

    Stir in 1.5 cups of canned cannellini beans (drained and rinsed) and the chopped cilantro and parsley. Simmer uncovered for 3-4 minutes, just enough to warm the beans through and wilt the herbs. Finish with 2 tablespoons of fresh lime juice and taste — adjust salt and pepper as needed. The stew should taste bright, savory, and deeply herbal.

12. 12

    Ladle the seco de cordero into shallow bowls, making sure each serving gets lamb, potatoes, carrots, and beans. The broth should be thick and coat the back of a spoon — if it looks too soupy, you cooked it uncovered longer than needed next time. Serve with warm crusty bread or white rice on the side to soak up the rich, cilantro-forward sauce.

Tools you’ll need

• 12-inch skillet
• small bowl
• cutting board
• chef's knife
• blender
• fine-mesh strainer
• 6-quart Dutch oven
• wooden spoon
• instant-read thermometer
• paper towels
• shallow serving bowls

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