From the Heart of the Andes: A Rich & Savory Peruvian Lamb Stew (Seco de Cordero)
Details
This traditional Peruvian lamb stew, known as Seco de Cordero, is a cornerstone of the country's northern cuisine. It’s a rich, hearty dish where tender lamb is slow-cooked in a vibrant sauce of cilantro, garlic, and aji amarillo chile, creating a meal that is deeply aromatic and flavorful. Often served with beans and rice, this stew is pure comfort in a bowl and a fantastic way to experience the authentic, garlic-infused flavors of Peru.
Ingredients
Instructions
Prepare the Cilantro Base
In a blender, combine the cilantro with just enough water or broth to create a smooth, vibrant green purée. Set aside.
Sear the Lamb
Pat the lamb pieces dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb from the pot and set it aside.
Build the Flavor Base
In the same pot, reduce the heat to medium and add the chopped red onion. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic, ají amarillo paste, ají panca paste, and ground cumin. Cook for another 2 minutes, stirring constantly, until fragrant.
Combine and Simmer
Pour in the beer or chicha de jora to deglaze the pot, scraping up any browned bits from the bottom. Return the seared lamb to the pot along with the cilantro purée and the beef broth. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the lamb is tender.
Add Vegetables
Add the quartered potatoes to the stew, ensuring they are submerged in the liquid. Continue to cook, covered, for another 20-30 minutes, or until the potatoes are fork-tender. Stir in the green peas during the last 5 minutes of cooking.
Serve
Adjust seasoning with salt and pepper if needed. Serve the Seco de Cordero hot, traditionally accompanied by a side of white rice and creamy canary beans.
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