Seco de cordero
Seco de cordero, from above
Non vegNorthern Peru

Seco de cordero

Lamb braised in a bright green coriander and ají sauce. Northern Peru's Sunday stew.

120 minTime
40 gProtein each
mediumSpice
Green stew of the north2 chapters · 1 min read

Make it your way

Grandma's wayLamb in coriander and ají amarillo sauce.
The original
686kcalsame
40 gproteinsame
5 gfibresame
120minutessame

Seco de cordero.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)1.2 kg lamb pieces, bone in
Cooking oil (vegetable oil)3 tbsp
Onion2, chopped
Garlic6 cloves
Ají amarillo paste3 tbsp
Cumin powder (ground cumin)1 tsp
Coriander leaves (cilantro)1 big bunch
Beef stock (beef broth)2 cups (or chicha de jora)
Potato4, halved
Carrot1, sliced
Green peas1 cup
Saltto taste

Method

4 steps
  1. 1Season and brown the lamb in the oil in batches.
  2. 2Fry the onion, garlic, ají amarillo and cumin until soft.
  3. 3Blend the coriander with a splash of water and stir in with the stock. Return the lamb, cover and simmer 1 1/4 hours.
  4. 4Add potatoes, carrot and peas and simmer 25 minutes until tender.
Serve it like this

Serve in a deep plate with white rice and stewed beans alongside, and salsa criolla on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Seco de cordero: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Tacu tacu40 min
With a main Causa limeña50 min
On the side Papa a la huancaína30 min
On the side Avial35 min
To drink Chicha morada60 min
Something sweet Suspiro limeño50 min
Sign up to send it to your cook