Seco de cordero from Arequipa is a hearty and flavourful Peruvian stew that showcases the region’s unique culinary traditions. Lamb is slow-cooked in a rich and aromatic broth infused with cilantro, ají, garlic, cumin, and other spices. The dish is often accompanied by a generous serving of fluffy white rice, creating a satisfying and comforting meal that is perfect for sharing with family and friends.
Ingredients:
- 4 big pieces of lamb, like shanks (approximately 1 Kg. or 2 lbs.)
- 1 bunch of cilantro
- 6 cloves of garlic
- 1 medium size onion
- 1 tablespoon of ají panca paste (red chili pepper paste)
- 1 teaspoon of ajií amarillo paste (yellow chili pepper paste)
- 1 cup of beef broth
- 1 cup of chicha de güiñapo (it can be replaced with dark lager beer)
- 4 potatoes, cut in quarters
- 4 carrots, sliced in rounds
- 1/2 cup of green peas
- 1/2 cup of oil
- 1 teaspoon of cumin
- Salt and black pepper
Preparation:
Season the lamb with salt and pepper. In a large pot, heat the oil over medium-high and brown the lamb. Remove the lamb when done. Reduce the temperature to medium and add to the pot the minced garlic, diced onions, ají panca, ají amarillo and cumin, and cook for 2 minutes stirring frequently. Add the lamb, the cilantro (previously pureed in 1/2 cup of water), the beef broth and beer. Reduce heat to medium-low, cover the pot and let it cook until the lamb is tender (approximately 30 minutes). Add the potatoes, carrots and green peas and let it simmer until the potatoes are cooked (approximately 30 minutes). Add more salt if needed and mix well.
Serve with arroz graneado (white rice).
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