Easy seco de cordero
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.
Servings 5 -6 servings
Ingredients
- 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
To serve
- white rice
- cooked beans or potatoes or cassava
- salsa criolla optional
- salad
Instructions
- 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.