Peruvian Lamb Stewseco De Cordero Recipes

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PERUVIAN LAMB STEW SECO DE CORDERO RECIPE



Peruvian Lamb Stew Seco de Cordero Recipe image

Provided by á-2510

Number Of Ingredients 17

Marinade:
Ingredients
8 large cloves garlic
2 teaspoons coarse sea salt
I tablespoons ground cumin
1 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons olive oil
I (7 to 8 poound) lamb shoulder, bones and fat removed, cut into 2 1/2-inch chunks
3 tablespoons olive oil
3 jalapeno peppers, stemmed, seeded if desired, and finely chopped
4 medium onions, finely chopped
2 teaspoon coarse sea salt
I 1/2 cups beer
8 cups beef or chicken stock preferably homemade
6 large boiling potatoes, peeled and quartered
I bunch cilantro, leaves only, finely chopped

Steps:

  • Directions In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours. Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender. Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for I minute more. Serve from the casserole.

PERUVIAN LAMB STEW/SECO DE CORDERO



Peruvian Lamb Stew/Seco de Cordero image

Lovely tasty sauce complements lamb or even chicken.

Provided by Colette Bowling

Categories     Other Main Dishes

Time 2h15m

Number Of Ingredients 12

2 lb lamb meat(shoulder or leg)
1/2 c vinegar
1 tsp cumin
3 clove garlic, minced
1/4 c vegetable oil
1 large red onion, chopped
1 medium aji pepper/jalapeño, chopped fine
4 Tbsp vegetable oil
1 bunch cilantro
1 bottle beer
1-2 c chicken/beef stock
5-6 medium yellow potatoes

Steps:

  • 1. Cut the meat into approximate 2 inch cubes.
  • 2. Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
  • 3. Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
  • 4. Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
  • 5. Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
  • 6. Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
  • 7. Peel and quarter the potatoes and add them to the stew; continue to cook over low heat until potatoes are tender, about 30 minutes more, adding chicken broth if needed.
  • 8. Serve warm over rice.

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