Seco De Cordero - Peruvian Lamb Stew


1 leg of lamb bone-in (ask butcher to slice into 3-4 pieces)
1 1/2 cups of red wine
2 tablespoons cooking oil
1 1/2 teaspoons chili paste (I use a blend of peruvian aji amarillo and california red chile wit
2 whole ají amarillo, sliced lengthwise (optional)
3 fresh tomatoes or 1 can (14 oz) of whole peeled tomatoes
salt to taste
couple dashes of cumin (optional)


Wash lamb with salt. Chop lamb into smaller pieces trying to keep them equal so they cook evenly. Do not remove bone. In a large bowl salt and pepper lamb chunks. Then add wine and vinegar. Soak for at least 45 minutes to an hour and 15 min.
In heavy bottomed pot, heat up oil over med to medium high heat. Add chopped garlic cloves and roast for a minute. Do not let the garlic brown. Then add chili paste. Roast with garlic another minute until the fragrance from the mixture is strong. Add meat with wine and brown each side of the lamb, about 2-3 minutes. Reduce heat to medium if not already, so that meat simmers while browning.
Add onion sliced lengthwise. Add cored tomatoes chopped lengthwise. Add chopped cilantro. Add salt if desired. Stir ingredients. Reduce heat to low. Cover and simmer for 45 minutes. Stir occasionally to combine flavors. Add salt if needed. When meat is tender you can add cumin if desired.


Seco is a dish that comes from the northern coast of Perú where the warm climate and different native tribes (less Andean) create a different style of cuisine from other parts of Perú.

Seco is eaten with white jasmine rice, peruvian canario beans and ají (a spicy condiment made from cilantro, garlic and the peruvian ají amarillo - recipe follows). Despite the name, the stew is pretty juicy and the lamb tender.


6.0 servings


Tuesday, March 30, 2010 - 10:34am


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