🍲 Seco de cordero (Peruvian lamb stew)

Name: Seco de cordero (Peruvian lamb stew)
Total time: 120 min
Yield: 4
Cuisine: Peru · northern coast
Ingredients: 1 kg lamb shoulder or leg, in large chunks; 2 large bunches of cilantro (about 100 g leaves); 3 tbsp ají amarillo paste; 2 onions, finely chopped; 4 garlic cloves; 330 ml lager beer; 2 tbsp vegetable oil; Salt, pepper and ground cumin

Origin: Peru · northern coast

752kcal

per serving · 350 g

215kcal

per 100 g

60 gProtein17 g / 100 g

46 gFat13 g / 100 g

21 gCarbs6 g / 100 g

Seco de cordero is a Peruvian lamb stew cooked slowly in a bright green sauce of blended cilantro, onion and yellow ají amarillo chilli, loosened with beer. The lamb turns tender and soaks up the herby, gently spicy sauce. It is traditionally served with white rice and stewed beans, the green sauce spooned generously over everything.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein17 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenbecause of: beer

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

lambcilantrobeerají amarilloonion

Recipe

4 servings120 min

Ingredients

1 kg lamb shoulder or leg, in large chunks
2 large bunches of cilantro (about 100 g leaves)
3 tbsp ají amarillo paste
2 onions, finely chopped
4 garlic cloves
330 ml lager beer
2 tbsp vegetable oil
Salt, pepper and ground cumin

Method

Season the lamb with salt, pepper and cumin and brown it in oil in batches; set aside.
Fry the onion and garlic until soft, then stir in the ají amarillo paste for 2 minutes.
Blend the cilantro with a splash of water and add it to the pot with the beer.
Return the lamb, cover and simmer for 1.5 hours until tender, adding water if needed.
Season and serve with plenty of the green sauce.

How to make it lighter

Trim visible fat from the lamb before browning, or use leg rather than shoulder.
Brown the meat in 1 tbsp of oil instead of 2 — each tablespoon is about 120 kcal.
Serve with more beans and salad and a smaller scoop of rice.

History

Seco is closely linked to the northern coast of Peru, especially Lambayeque and Piura, where versions are made with lamb, goat or beef. Despite the name, meaning "dry", the dish is a saucy stew; the origin of the name is not clearly documented.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →