> Recipes > Stew

Seco de cordero – Peruvian lamb stew

Seco de cordero - Peruvian lamb stew

PT1H

Share recipe

hide story show story

Seco de Cordero is a typical Peruvian lamb stew eaten all over the country. Seco has its roots in Arab cuisine and was brought to Peru at the time when it was a Spanish colony. It was traditionally prepared with mutton and herbs, such as coriander. Coriander, which is the primary herb in this recipe, was also brought to Peru from Spain.

Seco, which is made with ají, squash and Chicha de Jora (a local corn-based fermented beer), is a fine example of the coming together of two worlds. The excellence of Peruvian cuisine lies precisely in this cultural heritage.

Each Peruvian province has its version of Seco de cordero. In the north, they cook it with goat meat and squash. Seco huachano, on the other hand, is served with beans, white rice and boiled Peruvian yellow potatoes. The ubiquitous little pot with ají (chilli) that accompanies every meal, is a must.

In this recipe, I have replaced the Chicha de Jora with a light beer, which is close enough to the original.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Start by making the coriander purée. Blend the coriander leaves in 100ml of water and set aside for later
2
Dice the lamb leg into 2.5cm pieces and season with salt, pepper, cumin and oregano
3
Brown the meat in a large skillet with canola oil (or any other flavourless oil) over a medium to high heat. Work in batches if necessary to avoid overcrowding the pan
4
When golden, remove the lamb from the pan and reserve until needed
5
In the same pan, add some more canola oil and sauté the diced onions and garlic. Add the ají amarillo paste and mix well
6
Add half of the coriander purée to the garlic and onion mix – this will help deglaze the pan and incorporate all the nice lamb juices
7
Return the lamb to the pan and pour half of the stock and all of beer. Turn down the heat and simmer for 15 minutes
8
Combine with the rest of the coriander purée, the other half of the stock and the diced carrots and continue to simmer for another 10 minutes
9
Add the peas and turn off the heat. Mix well, season and serve with steamed rice and white beans
Share recipe

Get in touch

Seco de cordero – Peruvian lamb stew

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: