Peruvian seco de cordero is an emblematic dish throughout the country, with each region adding its unique twist. In the northern areas, goat meat and loche squash create a robust flavor, while beans in Huacho add a hearty touch. Lima's version, using fine sirloin, offers a more delicate taste. And for seafood lovers, there are even variants of seco with fish and seafood, each offering a unique culinary experience.
History of Seco de Carne
Regarding the origins of seco de cordero, it is believed that it comes from Arab ancestry in colonial times, when the Spanish arrived in Peru and brought with them the ingredients and the recipe. It was produced in the Santa Elena peninsula, Ecuador, in the 20th century, where English workers worked in oil companies. At that time, a dish in goat sauce was prepared after the soup, so every time the English asked for it, they referred to it as “second course.” Since then, it is believed that the name seco comes from this English word, since Ecuadorians began to call it that.
Traditional recipe for seco de cordero
- 1 kg of lamb (preferably cut into medium pieces).
- 2 red onions, finely chopped.
- 3 cloves of garlic, chopped.
- 1 cup of fresh cilantro, chopped.
- One yellow chili (you can use yellow chili paste if you prefer), seeded and chopped.
- 1/4 cup of vegetable oil.
- 1 cup of chicha de jora (or light beer, if you don't have chicha de jora).
- 1 cup of beef broth.
- 1 cup of fresh peas.
- 3 large potatoes, peeled and cut in half.
- Salt and pepper to taste.
- 1 teaspoon of cumin.
- 1 teaspoon of dried oregano.
Preparation
- First, it is important to marinate the meat in a large container and mix the pieces of meat with salt, pepper, cumin, and oregano.
- Let it sit for at least 30 minutes. To prepare the base: In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden.
- Add the yellow pepper: Put the chopped yellow pepper (or yellow pepper paste) in and cook for a few minutes until the flavors are well integrated.
- Cook the meat: Add the marinated pieces of meat to the pot and brown them on all sides.
- Add the chicha de jora and beef broth and bring to a boil. At this point, reduce the heat to low.
- Once you cover the pot, simmer for about 1 hour or until the meat is juicy and the flavors blend well.
- Add the potatoes and peas to the pot and cook for another 20-30 minutes or until the potatoes are soft.
- Lastly, the addition of the chopped cilantro is not just a final step but a burst of fresh flavor that brings the dish to life. This is something you should do just before serving, adding a touch of anticipation to the final moments of preparation.
- Ready to serve: Seco de cordero is usually served with white rice and, if you wish, a salsa criolla (a mixture of onion, tomato, cilantro, and lemon juice).
Where to try seco de cordero
En Lima
Jose Antonio Restaurant: Located at 124 La Floresta Avenue, Chacarilla del Estanque, San Borja, Lima, Peru, and 200 San Isidro Bernardo Monteagudo, Orrantia del Mar, Lima.
In Cusco
Pachapapa: This restaurant in Cusco presents gourmet presentations of the city's typical dishes, including seco de cordero (lamb stew).
Tunupa: Located in the Sacred Valley of the Incas, Tunupa offers a complete gastronomic experience with exotic and fresh ingredients, including typical Peruvian dishes such as seco de cordero (lamb stew).
Get to know Peru through the palate, which will show you the magical and extraordinary fusion forged between the years of conquest and the later migratory movements. Come and witness the cultural baggage that Peru enjoys.
