Dinner · 120 min · peruvian

Seco de Cordero

A Peruvian dinner built around lamb shoulder and cilantro — on the table in 120 minutes.

Ingredients

• 3.5 lb Lamb shoulder
• 2 cups Cilantro
• 4 Ají amarillo
• 2 Yellow onion
• 6 cloves Garlic
• 12 oz Dark beer
• 2 cups Beef stock
• 1 tbsp Cumin
• 2 lb Yuca
• 3 Carrots
• 1 cup Peas
• 6 cups Cooked rice

Steps

1. Blend the cilantro with a cup of stock. Cut the lamb into large chunks, season with salt and cumin, and brown hard in batches until crusted, 10 minutes.
2. Soften the onions and garlic in the same pot 8 minutes. Add the ají amarillo paste and cook 5 minutes until it darkens and smells sweet.
3. Pour in the beer, scraping up the fond, then add the cilantro blend and remaining stock. Return the lamb, cover, and braise on low 90 minutes.
4. Add the yuca chunks and carrots for the last 30 minutes; stir in the peas for the last 5. The sauce should be thick enough to nap the meat.
5. Serve over rice with the braised vegetables spooned alongside. The cilantro mellows into something deep and savory.

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