Peruvian Lamb Stew/Seco de Cordero
1 photo of Peruvian Lamb Stew/seco De Cordero Recipe
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
45 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
- 2 lb
- lamb meat(shoulder or leg)
- 1/2 c
- vinegar
- 1 tsp
- cumin
- 3 clove
- garlic, minced
- 1/4 c
- vegetable oil
- 1 large
- red onion, chopped
- 1 medium
- aji pepper/jalapeño, chopped fine
- 4 Tbsp
- vegetable oil
- 1 bunch
- cilantro
- 1 bottle
- beer
- 1-2 c
- chicken/beef stock
- 5-6 medium
- yellow potatoes
How to Make Peruvian Lamb Stew/Seco de Cordero
- 1Cut the meat into approximate 2 inch cubes.
- 2Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
- 3Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
- 4Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
- 5Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
- 6Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
- 7Peel 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 chicken broth if needed.
- 8Serve warm over rice.
