Seco de Cordero - Peruvian Lamb Stew With Potatoes
Seco de Cordero: a delicious Peruvian lamb stew featuring aji peppers, cumin, and lots of cilantro, then braised in beer until tender and flavorful.
- Serves: 4 persons
- 2pounds lamb meat (shoulder or leg)
- ½cup vinegar
- 1teaspoon cumin
- 3cloves garlic (minced)
- ¼cup vegetable oil
- 1large red onion (chopped fine)
- 1aji pepper or other hot chile pepper (chopped fine)
- 4tablespoons vegetable oil
- 1bunch of cilantro
- 1bottle of beer
- 1to 2 cups chicken or beef stock
- 5to 6 medium yellow potatoes
Step 1Cut the meat into approximately 2-inch cubes.
Step 2Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.
Step 3Puree the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.
Step 4Heat 3 to 4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
Step 5Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
Step 6Add the meat back to the skillet, along with the beer, the cilantro, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
Step 7Peel 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 more chicken broth if necessary.
Step 8Serve warm over rice.