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