Seco de Cordero

Nutrition · per serving

Steps

1. 1

   Pat the lamb dry and season it evenly with the grated garlic, cumin, salt, and black pepper. Let it sit while you prepare the rest; even a short stand helps the seasoning penetrate and gives better browning.

   500 g lamb shoulder, boneless, cut into 4 cm pieces10 g garlic, finely grated3 g ground cumin5 g sea salt1 g black pepper
2. 2

   Blend the cilantro with the ají amarillo paste and about 60 ml of the chicha de jora until you have a loose green paste. This prevents the cilantro from clumping in the pot and gives the stew its characteristic color.

   40 g fresh cilantro leaves and tender stems, packed20 g ají amarillo paste200 ml chicha de jora
3. 3

   Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the lamb in a single layer for 5-7 minutes, turning to color several sides well. Work in two batches if needed; overcrowding will steam the meat instead of searing it.

   20 ml olive oil500 g lamb shoulder, boneless, cut into 4 cm pieces
4. 4

   Lower the heat to medium. Add the diced onion and cook for 3-4 minutes until softened and lightly golden, scraping up the browned bits. Add the minced garlic and cook for 30 seconds until fragrant but not browned.

   120 g red onion, finely diced8 g garlic, minced
5. 5

   Stir in the cilantro-ají paste and cook for 2 minutes, stirring, until it darkens slightly and smells aromatic rather than raw. This brief frying deepens the herb flavor.

   40 g fresh cilantro leaves and tender stems, packed20 g ají amarillo paste200 ml chicha de jora
6. 6

   Return all the lamb to the pot, then pour in the remaining chicha de jora and the stock. Add the carrot, butternut squash, bay leaf, and salt. Bring to a lively simmer, then reduce to medium-low, cover partially, and cook for 22-25 minutes, stirring once or twice, until the lamb is tender and the vegetables are soft but still hold their shape.

   500 g lamb shoulder, boneless, cut into 4 cm pieces200 ml chicha de jora250 ml beef or lamb stock120 g carrot, cut into thick half-moons180 g butternut squash, peeled and cut into 3 cm pieces1 bay leaf3 g sea salt
7. 7

   Uncover and simmer for 3-5 minutes more if needed to lightly thicken the sauce. The stew is ready when the lamb yields easily to a fork and the liquid coats the meat and vegetables rather than looking watery. Remove the bay leaf.

   1 bay leaf
8. 8

   Turn off the heat and rest the stew for 5 minutes so the juices settle and the sauce relaxes. Stir in the chopped cilantro and lime juice just before serving for freshness.

   10 g fresh cilantro, chopped10 ml lime juice
9. 9

   Serve hot, spooning plenty of the green sauce over the lamb and vegetables.

Origin & History

Seco de Cordero is a classic Peruvian braise from the northern and coastal regions, known for its deep green cilantro sauce and the use of chicha de jora, a traditional fermented corn drink. The dish reflects Peru's blending of Indigenous ingredients with Spanish-influenced stewing techniques, and it remains a beloved home-style specialty.