Seco de Cordero (Peruvian Braised Lamb in Cilantro Sauce)

About This Recipe

Seco means 'dry' in Spanish, an ironic name for this stew given how much rich, flavorful sauce surrounds the meat, its color coming from a generous amount of cilantro blended into the braising liquid. Lamb shoulder braises slowly with the cilantro puree, aji amarillo paste and a splash of chicha de jora (a traditional Peruvian corn beer) or regular beer, developing a deeply savory, herbal sauce as the meat becomes fall-apart tender. Traditionally served with white rice and canary beans (frijoles canarios), seco de cordero showcases how central cilantro is to Peruvian savory cooking, its bright green color a signature across many of the country's stews.

Ingredients

Serves 4

• 1 kglamb shoulder(cut into large chunks)
• 2 tbspvegetable oil
• 1onion(diced)
• 4 clovesgarlic(minced)
• 2 tbspaji amarillo paste
• 2 cupsfresh cilantro
• 1 cupbeer or chicha de jora(for blending)
• 2 cupsbeef or lamb stock
• 1.5 tspsalt
• 1 cupfrozen peas
• 2carrots(sliced)
• 4 cupscooked white rice(for serving)

Instructions

1. 1

   Blend the cilantro

   Blend cilantro with beer or chicha until smooth.

2. 2

   Brown the lamb

   Heat oil in a heavy pot and brown the lamb chunks on all sides, about 10 minutes; remove.

3. 3

   Cook the aromatics

   Cook onion in the same pot until soft, add garlic and aji amarillo paste, cooking 2 minutes.

4. 4

   Combine and braise

   Add the blended cilantro mixture, return the lamb to the pot, add stock and salt; bring to a simmer, cover, and cook on low 80-90 minutes until the lamb is very tender.

   Keep the braise at a gentle simmer for the full time — lamb shoulder needs patience to become properly fall-apart tender.

5. 5

   Add vegetables

   Add carrots for the last 20 minutes of cooking, then peas for the final 5 minutes.

6. 6

   Adjust

   Taste and adjust salt, simmering uncovered a few extra minutes if the sauce needs to thicken.

7. 7

   Serve

   Serve hot over white rice.

Variations

• •

  Beef can substitute for lamb, adjusting the braising time depending on the cut used.

• •

  A version with chicken (seco de pollo) cooks in about half the time.

• •

  Some regions add a splash of chicha morada (purple corn drink) instead of beer for a different flavor profile.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions