Seco de Cordero

Name: Seco de Cordero
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g lamb; 1 handful cilantro; 1 aji amarillo; 2 tbsp chicha; canary beans — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Seco de Cordero, a beloved stew from the northern regions of Peru, finds its place at family tables where warmth and tradition converge. This version captures the essence of home cooking, where the salt is measured by instinct, and the richness of lamb is embraced without restraint. It's a dish that speaks to the heart of Peruvian family gatherings, where recipes are shared and savored among loved ones.

The taste of Seco de Cordero is bold and comforting, with tender lamb steeped in the vibrant flavors of cilantro and aji amarillo. The addition of chicha lends a subtle sweetness, balancing the dish perfectly. Canary beans, cooked to perfection, add a creamy texture that complements the lamb's richness. Each bite is a harmonious blend of earthiness and spice, making it a dish to be lingered over and enjoyed.

Ingredients

800 glamb
1 handfulcilantro
1aji amarillo
2 tbspchicha
canary beans — to serve
to tastefine sea salt

Method

Begin by cutting the 800 g of lamb into large chunks, about 2 inches each. Season the meat generously with fine sea salt, ensuring each piece is well-coated. This initial seasoning helps to build flavor from the start.
Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil. Once the oil is shimmering, add the lamb pieces in a single layer, making sure not to overcrowd the pot. Brown the lamb on all sides until each piece has a rich, deep brown color, which will take about 3-5 minutes per side. This step is crucial for developing a robust flavor base for the stew.
Remove the browned lamb from the pot and set it aside. In the same pot, add the chopped aji amarillo and sauté until it softens and releases its aroma, about 2-3 minutes. This will infuse the oil with its distinct flavor, which is essential for the dish.
Return the lamb to the pot and add 2 tablespoons of chicha. Stir well to deglaze the pot, scraping up any browned bits from the bottom. These bits are full of flavor and will enhance the depth of the stew.
Add the handful of chopped cilantro and enough water to just cover the lamb. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the lamb braise slowly until it becomes tender and the flavors meld together, which you will notice when the meat easily pulls apart with a fork.
While the lamb is braising, prepare the canary beans according to package instructions until they are tender. Once the lamb is done, taste the stew and adjust the seasoning with more fine sea salt if necessary. The stew should have a balanced, savory flavor with a hint of freshness from the cilantro.
Serve the Seco de Cordero hot, accompanied by rice, bread, or a fresh salad. The dish should be rich and aromatic, with the lamb tender and infused with the flavors of the cilantro and aji amarillo.