Cordero Seco
A traditional Peruvian lamb stew that's rich and flavorful. This keto version is a perfect adaptation for those following a low-carb diet.
Ingredients
- ●1 pound Cordero (Lamb Shoulder)Cut into large chunks
- ●2 Unctuous Pasilla PeppersChopped
- ●2 tablespoons Peruvian Seco Powder
- ●2 tablespoons De Limon Juice
- ●2 tablespoons Olive Oil
- ●3 cloves GarlicMinced
- ●1 OnionChopped
- ●1 teaspoon Chili Flakes
- ●1 teaspoon Salt
- ●1/4 cup Fresh CilantroChopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb chunks and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Reduce heat to medium and add the chopped onion.
- 5
Cook until the onion is softened, about 5 minutes.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the chopped pasilla peppers, Peruvian seco powder, de limon juice, chili flakes, and salt.
- 8
Stir to combine and cook for 1 minute.
- 9
Add the browned lamb back into the pot and stir to coat with the spice mixture.
- 10
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 11
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender.
- 12
Garnish with chopped cilantro, if desired.