Seco de cordero is a delicious Peruvian lamb stew. Seasoned with aji peppers, cumin, and lots of cilantro, the lamb is braised in beer until it's tender and flavorful. Yellow potatoes cook at the same time and soak up all the great flavor. This recipe calls for one aji amarillo pepper, which gives the dish a traditional kick of spiciness, but you can adjust the amount of hot pepper to your preference. Serve seco de cordero over South American-style rice.
- 2 pounds lamb meat (shoulder or leg)
- 1/2 cup vinegar
- 1 teaspoon cumin
- 3 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 large red onion, chopped fine
- 1 aji pepper (or other hot chile pepper), chopped fine
- 4 tablespoons
- vegetable oil
- 1 bunch of cilantro
- 1 bottle of beer
- 1 to 2 cups chicken or beef stock
- 5 to 6 medium yellow potatoes
- Cut the meat into approximate 2 inch cubes.
- Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.
- Purée the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.
- Heat 3-4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
- Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
- Add the meat back to the skillet, along with the beer, the cilantro, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
- Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more chicken broth if necessary.
- Serve warm over rice.
|Nutritional Guidelines (per serving)|
|Total Fat||72 g|
|Saturated Fat||21 g|
|Unsaturated Fat||38 g|
|Dietary Fiber||3 g|