PeruvianDinner

Recipe Story

origins & traditions

Seco de Cordero is a beloved dish from northern Peru, particularly Lambayeque and Piura regions. The word "seco" means dry, referring to the cooking method where the meat is slowly braised until the liquid reduces to a thick, flavorful sauce. This recipe combines tender lamb pieces with fresh cilantro, beer, garlic, and aji panca for depth. The cilantro is blended into a vibrant green paste that infuses the meat as it simmers, creating a unique flavor profile that distinguishes Peruvian cooking. Traditionally served with white rice, canary beans, and yuca, this one-pot wonder brings families together around the table. The slow braising ensures the lamb becomes fork-tender while absorbing all the aromatic flavors. This dish represents the fusion of indigenous ingredients with Spanish cooking techniques that define much of Peruvian coastal cuisine.

Instructions

step by step

0/9 done

Cut the lamb into 2-inch chunks and pat dry with paper towels. Season generously with salt and black pepper.
In a large bowl, combine the cilantro, garlic, cumin, oregano, and 1/2 cup beer. Blend until smooth using an immersion blender or regular blender to create the cilantro paste.
Heat olive oil in a Dutch oven over medium-high heat. Working in batches, brown the lamb pieces on all sides, about 8-10 minutes total. Remove and set aside.
In the same pot, add diced onions and bell peppers. Sauté for 5 minutes until softened.
Add tomato paste and cook for 2 minutes, stirring constantly.
Return the lamb to the pot. Pour in the cilantro paste, remaining beer, and bay leaves. Add carrots and potatoes.
Bring to a boil, then reduce heat to low. Cover and simmer for 90-100 minutes, stirring occasionally, until lamb is fork-tender.
If the sauce is too thin, uncover and simmer for an additional 10 minutes to reduce. Adjust seasoning with salt and pepper.
Remove bay leaves. Garnish with fresh cilantro and serve hot with white rice and beans.

Seco de Cordero

4.9 (36)

A traditional slow-braised lamb dish with cilantro, beer, and Andean spices. This hearty northern specialty features tender lamb in a rich green sauce, served with rice and beans for an authentic home-cooked meal.

medium

2h 25m

6 servings

Ingredients

0 of 14 checked

Main Protein

1200 grams lamb, cut into 2-inch chunks

Cilantro Paste

2 cups cilantro, packed, stems included
6 cloves garlic, peeled

Vegetables

2 pieces onions, diced
2 pieces bell-peppers, diced
3 pieces carrots, peeled and cut into chunks
4 pieces potatoes, peeled and quartered

Sauce

3 tablespoons tomato-paste

Spices

2 teaspoons cumin, ground
1 teaspoons oregano, dried

Aromatics

2 pieces bay-leaves

Seasoning

1 teaspoons black-pepper, freshly ground
2 teaspoons salt

Cooking

3 tablespoons olive-oil

Chef Tips

expert advice

•For the most authentic flavor, use Peruvian beer like Cusqueña or Pilsen.

•If lamb is unavailable, substitute with goat meat which is equally traditional.

•The cilantro paste is the soul of this dish - do not skip blending it, as whole cilantro will not provide the same depth.

•You can add peas during the last 10 minutes of cooking for extra color and nutrition.

•Some cooks add a splash of vinegar at the end for brightness.

•If you prefer a spicier version, include one or two fresh aji amarillo peppers in the cilantro paste.

•The dish actually tastes better the next day as flavors meld together.

•Serve with sarza criolla (onion relish) on the side for an authentic touch.

Peruvian

⭐ Highly Rated

45 minmedium