Seco de Cordero Recipe – Peruvian Lamb Stew

60 minutes


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


Start by making the coriander purée. Blend the coriander leaves in 100ml of water and set aside for later
Dice the lamb leg into 2.5cm pieces and season with salt, pepper, cumin and oregano
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
When golden, remove the lamb from the pan and reserve until needed
In the same pan, add some more canola oil and sauté the diced onions and garlic. Add the ají amarillo paste and mix well
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
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
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
Add the peas and turn off the heat. Mix well, season and serve with steamed rice and white beans