Peruvian Lamb Stew/Seco de Cordero

Name: Peruvian Lamb Stew/Seco de Cordero
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4-6
Cuisine: Latin American
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

By Colette Bowling
@Cola

Lovely tasty sauce complements lamb or even chicken.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

4-6

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

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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

Step-by-Step

Cut the meat into approximate 2 inch cubes.
Mix 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.
Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
Heat 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.
Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
Add 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.
Peel 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.
Serve warm over rice.