Entree: Peru – Andean Highlands – Seco de Cordero (A hearty Peruvian lamb stew braised in a cilantro-based sauce with beer and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, cut into 1 to 1.5 in (2.5–4 cm) chunks
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, peeled
- 2 tbsp (30 g) ají amarillo paste
- 2 cups (60 g) packed cilantro leaves and tender stems
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 12 fl oz (355 ml) dark beer (or chicha de jora if available)
- 1 cup (240 ml) beef or lamb stock
- 1 lb (450 g) Yukon or waxy potatoes, peeled and cut into large chunks
- 1 lime, juiced (about 1 tbsp (15 ml))
- 2 tbsp (30 ml) chopped fresh cilantro, for finishing
- Steamed white rice, for serving

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1 to 1.5 in (2.5–4 cm) chunks
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, peeled
- 2 tbsp (30 g) ají amarillo paste
- 2 cups (60 g) packed cilantro leaves and tender stems
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 12 fl oz (355 ml) dark beer (or chicha de jora if available)
- 1 cup (240 ml) beef or lamb stock
- 1 lb (450 g) Yukon or waxy potatoes, peeled and cut into large chunks
- 1 lime, juiced (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) chopped fresh cilantro, for finishing
- Steamed white rice, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the lamb chunks with salt and pepper. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well caramelized on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until soft and translucent, about 6 minutes. Add the garlic and ají amarillo paste and cook, stirring, for 1 minute until fragrant.
3. In a blender or food processor, combine the 2 cups (480 ml) cilantro, beer, cumin, oregano, and a pinch of salt; blend to a smooth green sauce. Scrape the sauce into the pot and simmer 2 minutes to meld flavors.
4. Return the browned lamb to the pot, add the bay leaves and stock, bring to a simmer, then reduce heat to low. Cover and braise gently for 1 to 1 1/4 hours, or until the lamb is nearly tender.
5. Add the potato chunks to the pot, stir to submerge, cover, and continue simmering until both lamb and potatoes are tender, about 20–30 minutes more. Check seasoning and add additional salt and pepper if needed.
6. Stir in lime juice and finish with the chopped cilantro. Remove bay leaves before serving.
7. Serve the Seco de Cordero hot, spooned over steamed white rice to soak up the cilantro sauce.

1. Season the lamb chunks with salt and pepper. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well caramelized on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until soft and translucent, about 6 minutes. Add the garlic and ají amarillo paste and cook, stirring, for 1 minute until fragrant.
3. In a blender or food processor, combine the 2 cups cilantro, beer, cumin, oregano, and a pinch of salt; blend to a smooth green sauce. Scrape the sauce into the pot and simmer 2 minutes to meld flavors.
4. Return the browned lamb to the pot, add the bay leaves and stock, bring to a simmer, then reduce heat to low. Cover and braise gently for 1 to 1 1/4 hours, or until the lamb is nearly tender.
5. Add the potato chunks to the pot, stir to submerge, cover, and continue simmering until both lamb and potatoes are tender, about 20–30 minutes more. Check seasoning and add additional salt and pepper if needed.
6. Stir in lime juice and finish with the chopped cilantro. Remove bay leaves before serving.
7. Serve the Seco de Cordero hot, spooned over steamed white rice to soak up the cilantro sauce.