Lamb Seco
A traditional Peruvian braised lamb stew, also known as "Seco de Cordero". This hearty dish is rich in flavor and tender lamb, making it a comforting and satisfying meal.
Ingredients
- ●1.5 lbs Lamb shouldercut into large chunks
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 Aji amarillo pepperdiced
- ●2 tbsp Tomato pasteoptional
- ●1 cup Red winedry
- ●2 cups Beef brothlow-sodium
- ●1/4 cup Fresh cilantrochopped
- ● Saltto taste
- ● Black pepperto taste
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb chunks on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add more oil if necessary, then sauté the onion, garlic, and aji amarillo pepper until the onion is translucent.
- 5
Add the tomato paste and cook for 1 minute.
- 6
Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 7
Return the lamb to the pot, cover, and transfer to the oven.
- 8
Braise the lamb for 2-3 hours, or until tender and falling apart.
- 9
Season with salt and black pepper to taste.
- 10
Garnish with chopped cilantro and serve hot.