Seco de Cordero - Peruvian Lamb Stew With Potatoes
Seco de Cordero is a tender Peruvian lamb stew, rich with aji peppers, cumin, and cilantro, and slow-braised in beer.
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Instructions
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Cut lamb into 2-inch cubes.
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Combine vinegar, garlic, cumin, 1/4 cup oil, salt, and pepper; marinate the lamb at room temperature for 30-60 minutes.
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Puree destemmed cilantro with water until smooth.
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Heat 3-4 tablespoons oil in a large pot on high heat. Brown marinated lamb in two batches; set aside.
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Reduce heat, add onion and aji pepper to the pot with residual marinade, and cook for 5 minutes until soft.
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Return lamb to the pot; add beer, cilantro puree, and 1 cup chicken stock. Cover and simmer on low heat for 1 hour until tender.
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Add peeled and quartered potatoes; continue simmering for 30 minutes, adding more broth if needed, until potatoes are tender.
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Serve stew hot over rice.