Entree: Peru – Lima / Criollo – Seco de Cordero (Slow-braised Peruvian lamb stew in a cilantro-forward, savory beer or chicha sauce)

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, bone-in, trimmed and cut into 1½-inch (3–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) ají amarillo paste (or 2 fresh ají amarillo peppers, seeded and blended)
- 1 cup (240 ml) beer or chicha de jora
- 1 cup (60 g) fresh cilantro leaves and tender stems, packed
- 1 tbsp (15 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 2 cups (480 ml) beef or lamb stock
- 4 medium yellow potatoes, peeled and halved (about 1.5 lb / 700 g)
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or additional cilantro for garnish (optional)

Instructions

1. Prepare the cilantro paste by blending the cilantro leaves and stems with the ají amarillo paste, white vinegar, 1 tbsp (15 ml) of the beer, and 1 clove of minced garlic until smooth; set aside.
2. Season the lamb pieces with 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, and 1/2 tsp (1 g) ground cumin.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches, about 3–4 minutes per side, transferring browned pieces to a plate.
4. Reduce heat to medium, add the sliced onion and remaining garlic, and sauté until soft and translucent, about 6–8 minutes.
5. Stir in the cilantro-ají paste and cook 2–3 minutes until fragrant. Return the lamb to the pot, add the bay leaves, remaining beer, and stock. Scrape any browned bits from the bottom.
6. Bring to a simmer, cover, and reduce heat to low. Braise gently for 1 to 1 1/2 hours until the lamb is very tender.
7. Add the halved potatoes to the pot and simmer, uncovered, 20–25 minutes more until potatoes are tender and sauce has reduced to a thick stew consistency. Adjust seasoning with additional salt and pepper.
8. Remove bay leaves, finish with chopped parsley or extra cilantro if using, and serve hot with steamed rice and/or beans.