Lamb slow-braised in a vivid green cilantro and chicha sauce until fall-apart tender, a beloved Peruvian coastal stew.
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.
Serves 4
Blend cilantro with beer or chicha until smooth.
Heat oil in a heavy pot and brown the lamb chunks on all sides, about 10 minutes; remove.
Cook onion in the same pot until soft, add garlic and aji amarillo paste, cooking 2 minutes.
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.
Add carrots for the last 20 minutes of cooking, then peas for the final 5 minutes.
Taste and adjust salt, simmering uncovered a few extra minutes if the sauce needs to thicken.
Serve hot over white rice.
Blend the cilantro into a smooth liquid before adding it to the pot — this is essential for the dish's signature vivid green color and even flavor distribution.
Braise the lamb long enough that it's genuinely fork-tender; shoulder cuts need real time to break down properly.
Add the vegetables in stages according to their cooking time so nothing overcooks while waiting for the lamb to finish.
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.
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.
Seco is a category of Peruvian stews defined by their cilantro-based sauce, with regional variations using lamb, beef or chicken, and the dish reflects the broader Peruvian tradition of building deep, herbal flavor into slow-braised meats.
Yes, beef chuck works well with the same technique, adjusting braising time to ensure it becomes fully tender.
Regular beer is a widely accepted substitute and works well in the braising liquid.
Simmer uncovered for the final 10-15 minutes to reduce and concentrate the flavors further.
Per serving (420g / 14.8 oz) · 4 servings total
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