Seco de Cordero

Peruvian Seco de Cordero Recipe with Garlic, Cumin, and Red Wine Vinegar

Region / culture: Peru | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 4

Introduction

Seco de Cordero is a traditional Peruvian dish that features tender lamb cooked in a flavorful sauce. This dish is packed with bold spices and fresh ingredients, making it a delicious and satisfying meal.

History

Seco de Cordero has its roots in Peruvian cuisine, where it is a popular dish enjoyed by many. The dish is believed to have originated in the coastal regions of Peru, where lamb is a common protein used in cooking. Over the years, Seco de Cordero has become a staple in Peruvian households and is often served during special occasions and celebrations.

Ingredients

2 large garlic cloves
1 tsp coarse sea salt
1 tbsp ground cumin
1 tsp freshly-ground black pepper
0.33 cup red wine vinegar
3 tbsp olive oil
Diced lamb or pieces of lamb
Chilli
1 red onion, finely chopped
4 tomatoes, finely chopped
1 tsp coarse sea salt
1 cup beer
1 cup chicken stock
1 bunch coriander, finely chopped
0.5 lime

How to prepare

Pound the garlic, salt, cumin, and black pepper until they form a paste.
Mix in the vinegar, then blend in the olive oil.
Place the lamb in the marinade.
Marinate at room temperature for 1 to 2 hours.
Remove the lamb from the marinade.
Heat the 2 tbsp olive oil over high heat.
Brown the lamb.
Transfer the lamb to a plate and set it aside.
Add the chili, onions, and salt.
Add the tomatoes.
Saute, stirring for about 10 minutes.
Add the beer, bring to a boil, then lower the heat.
Cook for about 10 minutes.
Return the browned lamb to the pan, along with the accumulated juices from the plate and remaining marinade.
Add the stock and stir to mix.
Bring to a boil, then reduce the heat and simmer the dish, covered, for about 1 hour.
Add the coriander and lime juice, stir to mix, and cook for 5 minutes more.
Serve with rice and beans.

Variations

For a spicier version, add more chili or a dash of hot sauce to the sauce.
Substitute the lamb with chicken or beef for a different twist on this traditional dish.

Cooking Tips & Tricks

Make sure to marinate the lamb for at least 1 to 2 hours to allow the flavors to fully develop.

- Browning the lamb before adding it to the sauce helps to seal in the juices and adds depth of flavor to the dish.

- Be sure to simmer the dish covered to ensure that the lamb becomes tender and absorbs all the delicious flavors of the sauce.

Serving Suggestions

Serve Seco de Cordero with rice and beans for a complete and satisfying meal. Garnish with fresh coriander and a squeeze of lime for added flavor.

Cooking Techniques

Marinate the lamb for at least 1 to 2 hours to allow the flavors to develop.

- Brown the lamb before adding it to the sauce to seal in the juices and add depth of flavor.

Ingredient Substitutions

Substitute red wine vinegar with white wine vinegar or apple cider vinegar.

- Use chicken or beef broth instead of chicken stock.

Make Ahead Tips

Seco de Cordero can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Seco de Cordero in a shallow bowl with a side of rice and beans. Garnish with fresh coriander and a wedge of lime for a pop of color.

Pairing Recommendations

Pair Seco de Cordero with a glass of red wine, such as a Malbec or Cabernet Sauvignon, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Seco de Cordero in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Seco de Cordero contains approximately 400-500 calories, depending on the portion size and ingredients used.

Carbohydrates

Seco de Cordero is a low-carb dish, with only a small amount of carbohydrates coming from the tomatoes and onions used in the sauce.

Fats

This dish is rich in healthy fats from the olive oil used in the marinade and cooking process. The fats help to add flavor and richness to the dish.

Proteins

Lamb is a great source of protein, making Seco de Cordero a protein-packed meal that will keep you feeling full and satisfied.

Vitamins and minerals

This dish is packed with vitamins and minerals from the fresh ingredients used, such as tomatoes, onions, and coriander. These ingredients provide essential nutrients that are important for overall health.

Alergens

This dish contains garlic and onions, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Seco de Cordero is a nutritious and flavorful dish that is high in protein and healthy fats. It is a great option for those looking for a satisfying and delicious meal.

Summary

Seco de Cordero is a delicious and flavorful Peruvian dish that is perfect for a special occasion or a cozy night in. Packed with bold spices and fresh ingredients, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. I had never heard of Seco de Cordero before, but the ingredients and the process intrigued me. The rich flavors of tender lamb simmered in a savory sauce with herbs and spices seemed like a culinary adventure waiting to happen.

I first learned how to make Seco de Cordero from an older woman who lived in a small village in the Andes mountains of Peru. Her name was Dona Maria, and she was known throughout the community for her delicious traditional dishes. I had the privilege of spending a few days with her, learning her secrets and techniques for creating authentic Peruvian cuisine.

Dona Maria's kitchen was a cozy, bustling place filled with the aromas of simmering stews and freshly baked bread. As soon as I walked in, she handed me an apron and put me to work chopping onions, garlic, and peppers. She explained that the key to a good Seco de Cordero was in the slow cooking of the lamb, allowing the flavors to meld together and the meat to become tender and succulent.

We started by browning the lamb in a large pot with a bit of oil, then adding in the chopped vegetables and a generous amount of cumin, paprika, and oregano. Dona Maria emphasized the importance of using fresh herbs and spices to enhance the flavor of the dish. As the ingredients sizzled and mingled together, the kitchen filled with an irresistible aroma that made my mouth water.

Next, we poured in a mixture of broth and beer, which Dona Maria explained would help tenderize the meat and create a rich, flavorful sauce. She also added in a handful of raisins and olives for a touch of sweetness and saltiness that balanced out the dish perfectly. The pot simmered on the stove for hours, filling the kitchen with the tantalizing scent of slow-cooked lamb.

Finally, it was time to serve the Seco de Cordero. Dona Maria dished out generous portions onto plates, garnishing each one with a sprinkle of fresh cilantro and a squeeze of lime juice. The tender lamb practically melted in my mouth, the sauce bursting with layers of savory and spicy flavors that danced on my taste buds.

As I savored each bite, I realized that this dish was more than just a recipe—it was a piece of history, handed down from generation to generation. Dona Maria shared stories of her own grandmother teaching her how to make Seco de Cordero, passing on not just a recipe but a tradition and a connection to the past.

Since that day in Dona Maria's kitchen, I have made Seco de Cordero countless times, each batch a tribute to the flavors and memories of that first taste. I have experimented with different variations, adding my own twist with a splash of red wine or a sprinkle of smoked paprika. But no matter how I make it, the essence of the dish remains the same—a labor of love and a celebration of tradition.

In a world where recipes are often passed down through cookbooks or online tutorials, I feel fortunate to have learned the art of Seco de Cordero the old-fashioned way—from a wise and generous woman who understood the magic of a well-cooked meal. And as I continue to share this dish with my own family and friends, I know that I am not just serving a delicious dinner, but a piece of my own history and heritage.