Traditional Peruvian Seco de Cordero Recipe

Ingredients

2 pounds of lamb, cut into chunks
1 cup of beer
1 cup of cilantro, chopped
1 large onion, chopped
4 cloves of garlic, minced
2 tablespoons of aji amarillo paste
2 teaspoons of ground cumin
1 teaspoon of dried oregano
2 carrots, cut into chunks
2 potatoes, peeled and cut into chunks
2 cups of peas
1 tablespoon of oil
Salt and pepper to taste

Steps and instructions

Heat the oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.
In the same pot, add the chopped onion and minced garlic. Cook until they are soft and fragrant.
Add the aji amarillo paste, cumin, and oregano to the pot. Stir well to combine the ingredients and cook for a couple of minutes until the spices are well toasted.
Return the lamb to the pot and add the beer. Stir well, ensuring that the lamb is well coated with the beer and spices.
Add the chopped cilantro to the pot and stir it into the mixture. Reduce the heat to low, cover the pot, and let it simmer for about an hour.
After an hour, add the carrots, potatoes, and peas to the pot. Stir well, cover the pot, and let it simmer for another half hour until the vegetables are tender.
Season the dish with salt and pepper to taste. Serve the seco de cordero hot with rice or bread on the side.

Tools for making

Large pot - This will be used to cook the seco de cordero.
Cutting board - You'll need a cutting board to chop the onion, garlic, cilantro, carrots, and potatoes.
Knife - A knife will be necessary for cutting the lamb into chunks and chopping the vegetables.
Measuring cup - Use a measuring cup to accurately measure the beer and other liquid ingredients.
Wooden spoon or spatula - This will be used for stirring the ingredients in the pot.
Peeler - You'll need a peeler to peel the skin off the potatoes.

Recipe variations

Substitute lamb with beef or chicken for a different flavor.
Add diced bell peppers or jalapenos for a spicy kick.
Include a can of diced tomatoes for a slightly tangy taste.
Experiment with different herbs like rosemary or thyme to enhance the flavor profile.
For a vegetarian option, replace the meat with tofu or seitan and increase the quantity of vegetables.
Consider adding a splash of vinegar or lime juice for a touch of acidity.
Add a handful of raisins or dried apricots to introduce a hint of sweetness.
For a heartier meal, serve the seco de cordero over couscous or quinoa instead of rice.
Include a teaspoon of smoked paprika for a smoky undertone.
For a thicker sauce, mix in a tablespoon of cornstarch dissolved in water towards the end of cooking.

Recipe overview

Seco de Cordero is a traditional dish from Peru that is full of rich, hearty flavors. This stew-like dish features tender chunks of lamb that have been slowly cooked in a fragrant mixture of beer, cilantro, aji amarillo paste, and various other spices. The dish also incorporates hearty vegetables like carrots, potatoes, and peas, making it a complete meal in itself. Once cooked, the lamb becomes incredibly tender and the flavors of the beer and spices permeate every bite. Making Seco de Cordero is a labor of love as it requires a couple of hours to cook, but the result is well worth the effort. The dish is usually served hot, typically with a side of rice or bread to soak up all the delicious juices. All in all, one can expect a comforting, hearty and flavorful dish that showcases the richness and diversity of Peruvian cuisine. This recipe will surely become a favorite for anyone who loves robust, satisfying stews. Enjoy cooking!

Common questions

Can I use a different meat instead of lamb?
No, for this recipe, it is best to use lamb as it provides the authentic flavors and textures that make seco de cordero unique.
What can I substitute for aji amarillo paste?
If you cannot find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili pepper to add some heat.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas instead of frozen. Just make sure to adjust the cooking time accordingly, as fresh peas might take a bit longer to cook.
Can I make this recipe in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker. After browning the lamb and sautéing the onions and garlic, transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender and the flavors meld together.
Can I prepare this dish in advance?
Yes, you can make seco de cordero in advance. In fact, it often tastes even better the next day as the flavors have more time to develop. Simply refrigerate it in an airtight container and reheat it gently on the stovetop before serving.

Serving dishes and utensils

Large pot - A large pot will be needed to cook the seco de cordero and accommodate all the ingredients.
Cutting board - A cutting board will be useful for chopping the onions, cilantro, and other ingredients.
Knife - A sharp knife will be needed for cutting the lamb into chunks and chopping the vegetables.
Wooden spoon - A wooden spoon is ideal for stirring and mixing the ingredients while cooking.
Measuring cups - Measuring cups will help ensure accurate measurements of beer and other liquid ingredients.
Peeler - A peeler will be needed to peel the potatoes before cutting them into chunks.
Tongs - Tongs will be helpful for handling the hot lamb chunks while browning them.
Serving dish - A serving dish is essential for presenting the seco de cordero when it is ready to be served.

Origin stories

Seco de Cordero hails from the culinary rich land of Peru. It's a dish that has roots deep into the Incan civilization, a testimony of a time when the Incas domesticated wild camelids like the llamas and alpacas. While traditionally this dish was prepared with llama or alpaca meat, the Spaniards, after their arrival, introduced sheep to the region, and hence lamb became a popular substitute. The term "Seco" means dry, but the dish is anything but that. It was named so because of the slow-cooking method that reduces the broth to a rich, flavorful sauce. This hearty stew, with its vibrant green sauce, reminiscent of the verdant Andean landscapes, has become a beloved staple of Peruvian cuisine, served with a side of rice to soak up all the delicious flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.