Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp aji amarillo paste
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup lamb or beef broth
- 1/2 cup dark beer
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the aji amarillo paste, tomato paste, cumin, and oregano to the pot and stir to combine.
4. Return the lamb to the pot and add the broth and beer. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. Simmer the lamb for 1-2 hours, or until it is tender and the sauce has thickened.
6. Stir in the chopped cilantro and season with salt and pepper to taste.
7. Serve the seco de cordero hot with rice and/or potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 9g
Protein: 32g
Sodium: 390mg
Sugar: 3g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- Chicken broth can be substituted for lamb or beef broth.
- Pale ale or lager can be substituted for dark beer.
Variations:
- Add diced potatoes or sweet potatoes to the pot during the last 30 minutes of cooking.
- Use different herbs or spices to customize the flavor, such as smoked paprika or coriander.
- Add chopped carrots or bell peppers to the pot for extra vegetables.
Tips and tricks:
- Browning the lamb before simmering adds flavor and texture to the dish.
- Use aji amarillo paste for authentic Peruvian flavor, or substitute with another chili paste if unavailable.
- Stir the pot occasionally while simmering to prevent sticking or burning.
Storage instructions:
- Store leftover seco de cordero in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover seco de cordero for up to 3 months.
Reheating instructions:
- Reheat seco de cordero in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
- Serve seco de cordero in individual bowls or on plates.
- Garnish with additional chopped cilantro or a sprinkle of paprika.
Garnishes:
- Chopped fresh cilantro
- Paprika
- Lime wedges
Pairings:
- Rice
- Potatoes
- Corn on the cob
- Salad
Suggested side dishes:
- Arroz con frijoles (rice and beans)
- Papas a la huancaína (potatoes in spicy cheese sauce)
- Ensalada criolla (Peruvian-style onion and tomato salad)
Troubleshooting advice:
- If the sauce is too thin, simmer the seco de cordero uncovered for an additional 10-15 minutes to thicken.
- If the lamb is tough, simmer for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F before serving.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- Seco de cordero is a traditional Peruvian stew made with lamb, aji amarillo paste, and beer.
- The dish is typically served with rice and/or potatoes.
Flavor profiles:
- Spicy, savory, and slightly sweet from the beer and caramelized onions.
- The lamb is tender and flavorful from simmering in the sauce.
Serving suggestions:
- Serve seco de cordero with a cold beer or a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian