Entree: Peru – Cuzco – Seco de Cordero (A slow-braised Cuzco-style lamb stew in a cilantro and ají amarillo flavored sauce, typically served with potatoes or rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 1 cup packed cilantro leaves with tender stems (30 g)
- 2 tbsp (30 g) ají amarillo paste (or substitute 2 tbsp yellow chili paste)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1-2 tsp (5–10 g) salt, to taste
- 2 bay leaves
- 12 fl oz (355 ml) beer or chicha de jora
- 2 cups (480 ml) beef or lamb broth
- 1 cup (200 g) cooked canary beans or other mild white beans, drained
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) additional vegetable oil for the cilantro sauce (if blending)
- 2 tbsp (6 g) chopped fresh cilantro for garnish

Instructions

1. Prepare the cilantro sauce: in a blender combine the packed cilantro, ají amarillo paste, 2 tbsp (30 ml) oil, 2 cloves garlic, cumin, lime juice, and a pinch of salt; blend to a smooth green purée. Set aside.
2. Season the lamb chunks with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat and brown lamb in batches until well colored; transfer browned pieces to a plate.
3. In the same pot reduce heat to medium, add the sliced onion and remaining garlic, and sauté until softened and translucent, about 5–7 minutes.
4. Return the lamb to the pot, add the cilantro purée, bay leaves, beer, and broth. Bring to a gentle simmer, scraping up any browned bits. Cover, reduce heat to low, and simmer gently until the lamb is very tender, about 1.5–2 hours.
5. Add the potatoes and beans to the pot; continue simmering uncovered until potatoes are tender, about 20–30 minutes. Adjust thickness by reducing liquid or adding a splash of broth.
6. Taste and adjust seasoning with salt and additional lime juice if desired. Remove bay leaves.
7. Serve the Seco de Cordero hot, garnished with chopped cilantro and accompanied by steamed rice or boiled potatoes.