Recipe: Seco de cordero con frejoles (lamb & coriander stew and beans)

This is my favourite Peruvian dish. Do I need to say more? C’mon and try it.

Despite its name (seco means dry), this stew is very moist, almost soupy. It’s prepared pretty much all over the coutry, using different meats (lamb, baby goat, beef, chicken, even fish in the most unorthodox versions) and served with a variety of sides (always rice, plus potatoes or yuca or beans).

My favourite version has a Northern influence because it involves chicha the jora, that fermented maize beverage I’ve written about in the past. It’s used to marinate the meat and added to the stew later on. But don’t panic, if you want to give the recipe a go but don’t want to bother going to Fairfield to get a bottle of chicha just use white wine or vinegar. Won’t be the same but won’t taste bad either.

Seco de cordero con frejoles

Seco de cordero con frejoles

Seco (stew)
600 gr diced lamb
3/4 cup chicha de jora or white wine or 1/2 cup white wine vinegar
3/4 cup dark ale
4 tablespoons oil
1 medium red onion
2 garlic cloves
2 teaspoons powdered ají amarillo or any chilli
100 gr pumpkin
2 tomatoes
1 small bunch coriander
1/2 cup beef stock
1 cup peas
salt and pepper

Frejoles (beans)
1 1/2 cups borlotti beans, soaked
2 tablespoons oil
1 small red onion
3 garlic cloves
1 teaspoon powdered aji amarillo or any chilli
salt and pepper

Seco (stew)
Marinate lamb with chicha de jora and beer in the fridge for at least 8 hours.

When ready to cook, take meat out of the fridge, drain and reserve marinade.

Chop onion and garlic. Heat oil in a saucepan on low heat and cook onion, garlic and ají amarillo for 10 minutes.

Grate pumpkin. Peel, seed and chop tomatoes. Add to saucepan.

Blend or process coriander leaves and some stalks with some of the marinade. Add to saucepan.

Add meat and stock to saucepan, cover and cook over low-medium heat for 40-50 minutes, until the meat is tender.

Season with salt and pepper.

Add peas and cook for another minute.

Frejoles (beans)
Cook beans until soft but not mushy.

Chop onion and garlic. Heat oil in a saucepan on low heat and cook onion, garlic and ají amarillo for 10 minutes. Add to beans, season with salt and pepper.

Serve seco with beans and white rice.

4 thoughts on “Recipe: Seco de cordero con frejoles (lamb & coriander stew and beans)

  1. definitely hearty!

    ive never cooked lamb before.. infact my bf thinks azns cant cook lamb.. so i guess i’ll never try.

    I really like the beans there mmmh..

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