How to make Seco de Cordero

Why cooks start here

Seco de Cordero is cooked the way north cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.