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.
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 cloves 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 cloves 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.