Lamb Stew (seco De Cordero)

Lamb Stew (Seco de Cordero) is a traditional Peruvian dish known for its rich flavors and tender meat. This hearty stew is perfect for a comforting meal on a chilly day.

Lamb Stew (seco De Cordero)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 cup beer
  • 2 cups beef broth
  • 2 large potatoes, peeled and cut into chunks
  • 1/2 cup frozen peas
  • Salt and pepper to taste

Instructions

  1. In a large pot, brown the lamb chunks over medium-high heat.
  2. Add the chopped onion and minced garlic, and sauté until fragrant.
  3. Stir in the cumin and paprika, then pour in the beer and beef broth.
  4. Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the lamb is tender.
  5. Add the potatoes and frozen peas, and continue to simmer for another 30 minutes, or until the potatoes are cooked through.
  6. Season with salt and pepper to taste before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Knife Cutting board Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Lamb Stew with a side of fluffy white rice and aji verde (Peruvian green sauce) for a complete and satisfying meal.

Tips & tricks

For even more flavor, marinate the lamb chunks in a mixture of cumin, paprika, and garlic for a few hours before cooking.

Cost

$25