Seco de Cordero


  • Serves 8
  • Preparation and cook time: 2 hours


  • 2lb of boneless leg of lamb
  • canola oil
  • 4 cloves of garlic
  • 1 red onion
  • 1 teaspoon of aji amarillo
  • 1 full bunch of Cilantro
  • 2 Cups of beef stock
  • 4 Carrots
  • 2 yellow potatoes
  • ¼ cup of green peas.


  • Mince the garlic, dice the onions, dice the potatoes and dice the carrots.
  • Remove the cilantro leaves from the bunch and puree them in ½ cup of water.
  • Cut the lamb into bite size pieces and season it with salt and pepper.
  • Brown the lamb in a pot using the canola oil. You will want to do this over a medium heat. When the Lamb is browned remove it from the pan.
  • Using the same pot add more canola oil and sauté the onions, garlic and aji amarillo sofrito. Again, you will want to do this over a medium heat. Season the ingredients with cumin and oregano to taste.
  • To deglaze the pot, add ½ cup of the cilantro puree.
  • Place the lamb back into the pot along with 1 cup of beef stock. Reduce the heat to a simmer and let sit for 30 minutes.
  • Add the rest of the cilantro puree, ½ cup of stock, potatoes, carrots and continue to let sit and simmer for 30 additional minutes.
  • Add the green peas and make sure to stir all of the ingredients in the pot well.
  • Serve on plates with a side of steamed white rice and frejoles.