Peruvian
Seco de Cordero
Peruvian seco de cordero with lamb simmered in cilantro-spinach beer sauce with ají amarillo, ají panca, potatoes, and peas.
6 servings · 35 minutes prep · 120 minutes cook
Ingredients
Main
- 3 1/2 lb bone-in lamb shoulder or shanks, cut into large pieces
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp avocado oil
- 1 large red onion, finely diced
- 5 garlic cloves, minced
- 1/3 cup aji amarillo paste
- 1/4 cup aji panca paste
- 1 tsp ground cumin
- 1 cup dark beer or chicha de jora
- 2 cups lamb stock or chicken stock
- 1 packed cup cilantro leaves
- 1/2 packed cup spinach leaves
- 1 lb yellow potatoes, peeled and cut into 2-inch chunks
- 1 cup shelled peas
Directions
Season and Brown the Lamb
- Season the bone-in lamb shoulder chops with the kosher salt and black pepper.
- Heat the avocado oil in a Dutch oven over medium-high heat. Brown the lamb deeply on all sides, 4-5 minutes per side, then transfer it to a plate.
Build the Aderezo and Herb Purée
- Reduce the heat to medium. Cook the red onion in the same pot until deep golden, 8-10 minutes. Add the garlic, aji amarillo paste, aji panca paste, and ground cumin and cook until the aderezo smells rounded and glossy, about 3 minutes.
- Blend the cilantro, fresh spinach, and 1 cup of the lamb stock until smooth.
Braise and Finish
- Stir the chicha de jora into the aderezo, scraping up browned bits. Add the cilantro puree, remaining lamb stock, and browned lamb.
- Cover and simmer gently until the lamb is nearly tender, 80-90 minutes, keeping the liquid at a quiet bubble so the green sauce stays integrated.
- Add the Yukon Gold potatoes and simmer uncovered until the meat reaches {{temperature:195-205°F}}, the meat and potatoes are tender, and the sauce is glossy and spoonable, 25-30 minutes.
- Stir in the green peas and cook just until bright and tender, 3-5 minutes. Add salt in small increments until the braising sauce tastes savory, herbal, and complete beside the rice and beans, then serve hot with rice, beans, and salsa criolla.
