Seco de Cordero

Name: Seco de Cordero
Cuisine: Spanish
Ingredients: 2 cups (½ lt) chicha de jora or corn beer; 2 cups (½ lt) chicha de jora or corn beer; 6 lamb shanks, weighing approximately ¾ lb (325 gr) each; 3 cups cooked Frijoles Guisados; 1 lb (½ kg) yellow potatoes; 6 cups cooked rice (see Arroz a la Peruana, without the corn kernels); 6 cups cooked rice (see Arroz a la Peruana, without the corn kernels); Salt and pepper; Salt and pepper; 2 cups stock; 1 cup cilantro purée; 4 cloves garlic, crushed; 1 red onion, chopped finely; ½ cup vegetable oil; 1 tsp oregano; 3 tbsp ají amarillo paste; 1 tsp paprika

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Cilantro is one of the balmy hints of Arabian flavors brought to Peruvian cuisine by the Spanish. The characteristic velvety green sauce essential to a seco is also used to accompany several other meats and fish in Peruvian cuisine.

Ingredients

6 lamb shanks, weighing approximately ¾ lb (325 gr) each
2 cups

Europe
Americas
Spain
Peru
Main course
Gluten-free

Method

Preparation

In a large bowl, combine beer, paprika, oregano, ají amarillo paste, salt and pepper. Trim lamb shanks and marinate in the beer mixture for at least four hours.

In a large pot, heat a little of the oil and sear lamb shanks until golden brown all over. Remove shanks from the pan and set aside. In the same pan, heat remaining oil and sauté onion, over medium h