Entree: Peru – Afro-Peruvian – Seco de cordero (Lamb Stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into 6–8 pieces, trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil
- 2 large yellow onions, thinly sliced — about 10 oz (280 g)
- 6 cloves garlic, minced — about 1.5 oz (45 g)
- 2 tbsp (30 g) ají amarillo paste (or 2 fresh ají amarillo peppers, seeded and mashed)
- 1 cup (240 ml) chicha de jora or dark beer (substitute: dark lager)
- 2 cups (480 ml) low-sodium beef or lamb stock
- 2 cups packed (about 50 g) fresh cilantro leaves and tender stems, coarsely chopped (for blending into a sauce)
- 1 tbsp (15 ml) red wine vinegar or lime juice
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 2 medium russet potatoes, peeled and cut into large chunks — about 12 oz (340 g)
- 1 large tomato, chopped — about 6 oz (170 g)
- 2 tbsp (30 g) tomato paste
- Salt to taste (start with 1 1/2 tsp / 8 g)
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or extra cilantro for garnish (optional)

Instructions

1. Season the lamb pieces generously with salt and pepper. In a large heavy Dutch oven over medium-high heat, warm the vegetable oil until shimmering. Brown the lamb in batches (2–3 minutes per side) until well seared; transfer to a plate and set aside.
2. Reduce heat to medium, add the sliced onions and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic, ají amarillo paste, ground cumin and oregano; cook 1–2 minutes until fragrant.
3. Stir in the chopped tomato and tomato paste, cook 2–3 minutes to deepen flavor. Pour in the chicha de jora or beer to deglaze the pan, scraping up browned bits from the bottom.
4. Return the seared lamb to the pot. Add the beef or lamb stock, bay leaves, and red wine vinegar (or lime juice). Bring to a gentle simmer, reduce heat to low, cover, and braise for 1 hour.
5. While the lamb braises, make the cilantro sauce: place the 2 cups packed cilantro and 1/4 cup (60 ml) of the braising liquid (or water) in a blender and pulse to a bright green coarse purée. Add to the stew after the first hour.
6. Add the potato chunks to the pot, stir in the cilantro purée, cover, and continue to simmer gently for another 30–45 minutes, or until the lamb is fork-tender and potatoes are cooked through. Stir occasionally and add a splash of stock or water if the sauce reduces too much.
7. Adjust seasoning with salt and pepper. If desired, mash a few potato pieces into the sauce to thicken slightly. Remove bay leaves before serving and garnish with chopped parsley or extra cilantro.
8. Serve hot with white rice, frejoles (beans), or boiled yuca as traditional accompaniments.