Peruvian·non-vegetarian·medium

Seco de Cordero con Frejoles

Name: Seco de Cordero con Frejoles
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1kg lamb shoulder, cut into 2-inch cubes; 2 cups fresh cilantro leaves and tender stems; 3 tbsp aji amarillo paste; 6 garlic cloves; 1 large red onion, chopped; 330ml dark beer (like Cusqueña negra); 500ml beef or lamb broth; 1 tsp ground cumin; 1 tsp dried oregano; 3 tbsp canola oil; to taste salt and black pepper; 300g canary beans (or mayocoba), soaked overnight; 1 cup fresh or frozen peas; for serving white rice, cooked

There are dishes that taste like a Sunday afternoon in the highlands—and this Peruvian lamb stew is one of them. You'll fall for the way tender chunks of lamb melt into a fragrant, deep green sauce made from cilantro, aji amarillo, and a splash of dark beer. The slow simmer fills your kitchen with an earthy, herbaceous warmth that feels like a hug. Served over creamy frejoles (Peruvian beans cooked with onion and garlic), every spoonful brings layers of comfort: the slight bitterness of cilantro balanced by the sweetness of onion and the subtle heat of chile. It's rustic, soulful, and utterly Peruvian.

110 min(prep 20 + cook 90)

6 servings

520 kcal

Ingredients

lamb shoulder, cut into 2-inch cubes1kg
fresh cilantro leaves and tender stems2 cups
aji amarillo paste3 tbsp
garlic cloves6
red onion, chopped1 large
dark beer (like Cusqueña negra)330ml
beef or lamb broth500ml
ground cumin1 tsp
dried oregano1 tsp
canola oil3 tbsp
salt and black pepperto taste
canary beans (or mayocoba), soaked overnight300g
fresh or frozen peas1 cup
white rice, cookedfor serving

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Season the lamb cubes generously with salt, pepper, cumin, and oregano. Let rest while you prepare the cilantro base: blend the cilantro, aji amarillo paste, garlic, and 100ml of broth into a smooth, vivid green purée.
2
In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Brown the lamb in batches, about 4 minutes per batch, until deeply golden. Set aside.
3
Reduce heat to medium. Add the chopped onion and sauté until soft and translucent (about 5 minutes). Pour in the dark beer and scrape up any browned bits from the bottom. Simmer for 2 minutes to cook off the alcohol.
4
Return the lamb to the pot. Pour in the cilantro purée and the remaining broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is fork-tender.
5
While the stew cooks, prepare the frejoles: drain the soaked beans and place in a pot with fresh water to cover by 2 inches. Bring to a boil, then simmer for 45 minutes until creamy. Drain, then lightly mash half the beans. Sauté 1 chopped onion and 2 minced garlic cloves in oil, add the mashed and whole beans, season with salt and cumin, and stir in the peas for the last 5 minutes.
6
Taste the seco and adjust salt and pepper. If too thin, simmer uncovered for 10 minutes to thicken. Serve a generous scoop of frejoles alongside white rice, then ladle the lamb and its emerald sauce over the top.
7
Finish with a sprinkle of fresh cilantro leaves and a wedge of lime—the brightness cuts through the richness beautifully.

#peruvian #lamb #stew #comfort-food

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!