May 14, 2020

Seco de cordero (lamb stew)


  • 4 pieces of lamb, like boneless leg or shanks (approximately 1 Kg. or 2 lbs.)
  • 1 bunch of cilantro
  • 6 cloves of garlic
  • 1 medium size onion
  • 1 tablespoon of aji panca paste
  • 1 teaspoon of aji amarillo paste
  • 1 cup of beef broth
  • 1 cup of 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

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, aji 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 white rice.