Seco de cordero – Peruvian lamb stew
Rosana serves up her seco de cordero recipe, a Peruvian lamb stew flavoured with coriander and cumin for a comforting midweek meal packed with South American flavour.
Ingredients
Seco de cordero
- 450g of leg of lamb , (boneless weight)
- 1 bunch of coriander
- cumin seeds
- oregano
- 2 garlic cloves , minced
- 1 red onion, diced
- 1 tsp aji amarillo chilli paste , (can be replaced with 1/2tsp habanero sauce)
- 200ml of beef stock, or lamb stock
- 200ml of beer , pale and light
- 100g of carrots , chopped
- 80g of peas
- salt
- pepper
- oil, flavourless
Method
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
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Seco de cordero – Peruvian lamb stew
