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Seco de Cordero Cilantro Braised Lamb

A classic Peruvian braise of tender lamb shoulder simmered in a bold cilantro-beer sauce with aji amarillo, cumin, and vegetables until fall-apart soft. Plan ahead: allow 6 to 8 hours for the slow cooker.

390 minMediumServes 6610 cal/serving

PeruvianDinnerSlow CookerStandardHigh FiberHigh Protein

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Ingredients

  • 4 lbs bone-in lamb shoulder, cut into 3-inch chunks
  • 2 tsp salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 6 garlic cloves, minced
  • 2 tbsp aji amarillo paste (find at Latin grocery; sub 1 tbsp hot sauce)
  • 2 tsp ground cumin
  • 2 cups fresh cilantro, leaves and stems, roughly chopped
  • 12 oz dark beer (or beef broth)
  • 2 cups low-sodium chicken broth
  • 3 carrots, cut into 1-inch pieces
  • 4 Yukon Gold potatoes, quartered
  • 2 tbsp fresh lime juice

Instructions

  1. 1

    Pat 4 lbs cut into 3-inch chunks bone-in lamb shoulder dry. Season with 2 tsp salt and 1 tsp freshly ground black pepper.

  2. 2

    Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear the lamb in batches until deeply browned, 3-4 minutes per side. Transfer to the slow cooker.

  3. 3

    Soften 1 large diced yellow onion in the same skillet, about 3 minutes. Add 6 minced garlic cloves and 2 tbsp aji amarillo paste (find at Latin grocery; sub 1 tbsp hot sauce) and cook 1 minute more. Transfer to a blender.

  4. 4

    Add 2 cups roughly chopped fresh cilantro, leaves and stems and half the 2 cups low-sodium chicken broth to the blender. Blend smooth. Pour over lamb in the slow cooker.

  5. 5

    Add 2 tsp ground cumin, remaining broth, 12 oz dark beer (or beef broth), 3 cut into 1-inch pieces carrots, and 4 quartered Yukon Gold potatoes. Stir gently.

  6. 6

    Cook on LOW for 6 to 8 hours, until the lamb is fork-tender and reaches an internal temperature of at least 145°F (63°C) for medium.

  7. 7

    Stir in 2 tbsp fresh lime juice, taste and adjust seasoning. Serve over rice with extra cilantro.

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Questions

What is Seco de Cordero Cilantro Braised Lamb?

A classic Peruvian braise of tender lamb shoulder simmered in a bold cilantro-beer sauce with aji amarillo, cumin, and vegetables until fall-apart soft. Plan ahead: allow 6 to 8 hours for the slow cooker. This reference files it under Peruvian dinner: made in a slow cooker, rated medium and about 390 minutes start to finish.

What internal temperature should Seco de Cordero Cilantro Braised Lamb reach?

For Seco de Cordero Cilantro Braised Lamb, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Seco de Cordero Cilantro Braised Lamb?

Step 2 reads: "Sear the lamb in batches until deeply browned, 3-4 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for beer in Seco de Cordero Cilantro Braised Lamb?

The entry for Seco de Cordero Cilantro Braised Lamb calls for 12 oz dark beer (or beef broth). In its place: Stock or a non-alcoholic beer, in the same volume.

How hot is Seco de Cordero Cilantro Braised Lamb?

Moderately. The heat in Seco de Cordero Cilantro Braised Lamb comes from 2 tbsp aji amarillo paste (find at Latin grocery; sub 1 tbsp hot sauce). For a milder plate, start with half the aji amarillo and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Seco de Cordero Cilantro Braised Lamb?

One serving (the recipe makes 6) is about 610 calories, with 38 g protein, 54 g carbohydrate and 18 g fat, plus 5 g fiber and 850 mg sodium. The figures are estimates computed from the ingredient list.

How long does Seco de Cordero Cilantro Braised Lamb keep?

Refrigerate what is left of Seco de Cordero Cilantro Braised Lamb within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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