Easy seco de cordero is a weeknight-friendly version of the classic Peruvian lamb and coriander stew, which happens to be one of my favourite Peruvian dishes.
What makes it easy is the use of ground lamb instead of stew cuts that must be cooked low and slow. This recipe is gluten-free and dairy-free. Seco is traditionally served with rice plus beans, potatoes or yuca (cassava). The starches help soak up the sauce. Feel free to serve it with cauliflower rice or your choice of vegetables and/or salad for a lower-carb version. Top with some salsa criolla for added freshness.
If you don’t have ají amarillo paste, you can sub other chilli paste.
Easy seco de cordero
- 1 kg ground lamb
- 1 onion, finely chopped
- 1 tsp minced garlic
- 1 tbsp ají amarillo paste
- 3/4 cup beer or white wine
- 1 1/2 cup lamb or beef broth
- 1 small bunch coriander
- 1 tsp salt
- freshly ground black pepper
- 1 carrot
- 3/4 cup frozen peas
- splash of apple cider vinegar
- white rice
- cooked beans or potatoes or cassava
- salsa criolla (optional)
- Heat a heavy-bottomed pot at high heat. Add meat (you won’t need any oil as ground lamb is pretty fatty) and brown. Pick out meat draining using a slotted spoon to drain fat and juices. Reserve.
- Lower heat to the minimum. Add onion and cook for 10 minutes, stirring often. Add garlic and ají amarillo, cook for another 10 minutes.
- While the aderezo cooks, coarsely chop coriander leaves and stems and process in a blender or food processor with the broth.
- Return lamb to the pot. Add beer or white wine and blended coriander. Season with salt and pepper.
- Cover and cook for 20 minutes.
- While you wait, peel and slice carrot.
- Add carrot, cook for another 10 minutes.
- Turn off heat, add peas and a splash of apple cider vinegar. Check seasoning and serve with your preferred sides.