Seco de Cordero Recipe – Peruvian Lamb Stew

2
60 minutes

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