Seco de Cordero Cilantro Braised Lamb

Name: Seco de Cordero Cilantro Braised Lamb
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6 servings
Cuisine: Peruvian
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

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

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

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

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

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

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

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

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

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

Questions

Can I make Seco de Cordero Cilantro Braised Lamb gluten-free?

Yes. The gluten in this entry is 12 oz dark beer (or beef broth). Swap the beer for a certified gluten-free beer or a dry cider. Everything else proceeds as written.

How long does Seco de Cordero Cilantro Braised Lamb keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Seco de Cordero Cilantro Braised Lamb?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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