Meat
Seco de Cordero (Lamb and Cilantro Stew)
Tender lamb stewed with cilantro, northern Peruvian style.
Gluten-free
Ingredients
- 900 g lamb, in pieces
- 1 large bunch cilantro
- 1 red onion
- 5 garlic cloves
- 3 tablespoons yellow chili (ají amarillo) paste
- 1 cup chicha de jora
- 1 cup broth
- 1/2 cup peas
- 1 grated loche squash, optional
- Oil, cumin, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Blend the cilantro with a bit of water 10 sec/speed 9 and set aside.
- Chop the onion and garlic 4 sec/speed 5 and scrape down with the spatula.
- Add oil and sauté 5 min/120°C/speed 1.
- Add the yellow chili, cumin and grated loche and sauté 4 min/120°C/speed 1.
- Add the lamb, chicha, broth and blended cilantro. Cook 70 min/100°C/reverse/spoon speed.
- Add the peas and cook 12 min/100°C/reverse/spoon speed. Adjust salt and pepper.
- Serve with white rice, cassava or beans.
Tips
- Aromatic loche squash brings out the seco; if you don't have it, use a small piece of pumpkin.
- Cook over low heat so the lamb turns out falling apart.
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