Peruviangluten-freemeat-basedvia groq
Lamb Seco
A traditional Peruvian lamb stew, slow-cooked in a flavorful broth with tender lamb and fluffy rice.
⏱180 min🍽6 servings📊medium
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Ingredients
- ●1.5 pounds Lamb shoulder
- ●2 tablespoons Peruvian seco spice mix
- ●2 tablespoons Cordero vinegar
- ●2 cups Fluffy rice
- ●1 large Diced onion
- ●3 cloves Garlic
- ●1 teaspoon Chopped cumin
- ●1 teaspoon Cayenne pepper
- ●to taste Salt and pepper
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Instructions
- 1
Heat a large Dutch oven over medium-high heat.
- 2
Season the lamb with salt and pepper.
- 3
Sear the lamb until browned on all sides, about 5 minutes.
- 4
Remove the lamb from the pot and set aside.
- 5
Add the diced onion and cook until softened, about 5 minutes.
- 6
Add the garlic, cumin, and cayenne pepper. Cook for 1 minute.
- 7
Add the Peruvian seco spice mix and cook for 1 minute.
- 8
Add the vinegar and bring to a boil.
- 9
Return the lamb to the pot and add enough water to cover.
- 10
Bring the stew to a boil, then cover and transfer to the oven.
- 11
Bake for 2.5 hours or until the lamb is tender.
- 12
Serve with fluffy rice and garnish with cilantro.