# Seco de Cordero

> 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.

**Servings:** 6

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## Ingredients

- 6 lamb shanks, weighing approximately 3/4 lb (325 g) each
- 2 cups (1/2 lt) chicha de jora or corn beer
- 1 tsp paprika
- 3 tbsp aji amarillo paste (p.228)
- 1 tsp oregano
- 1/2 cup vegetable oil
- 1 red onion, chopped finely
- 4 cloves garlic, crushed
- 1 cup cilantro puree
- 2 cups stock
- Salt and pepper

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 6 lamb shanks (approximately 3/4 lb each)

### 🥬 Produce
- [ ] 1 red onion
- [ ] 4 garlic cloves
- [ ] Fresh cilantro (need 1 cup puree)

### 🥫 Pantry
- [ ] 2 cups chicha de jora or corn beer
- [ ] Vegetable oil (need 1/2 cup)
- [ ] 2 cups stock

### 🧂 Spices & Seasonings
- [ ] Paprika (need 1 tsp)
- [ ] Aji amarillo paste (need 3 tbsp)
- [ ] Oregano (need 1 tsp)
- [ ] Salt and pepper

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## Instructions

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

2. **Sear the lamb.** 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 saute onion, over medium heat, until translucent, about 3 minutes. Add garlic and continue cooking for another couple of minutes until the mixture starts to color. Add 1/2 cup of the cilantro puree and cook for a further 2 minutes.

3. **Braise the lamb.** Add stock and bring to a boil. Replace lamb shanks, cover and simmer gently, on very low heat, until meat is fork tender, about 2 hrs.

4. **Finish and serve.** When meat is cooked, stir through the remaining cilantro puree and the peas. Serve immediately with rice, yellow potatoes and Frijoles Guisados (p.226).

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## Serving Ideas

- Serve with Arroz a la Peruana (Peruvian rice)
- Pair with yellow potatoes
- Serve alongside Frijoles Guisados (Peruvian beans)
- Garnish with extra fresh cilantro

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## Notes

- To serve: 6 cups cooked rice (see Arroz a la Peruana, p.225, without the corn kernels)
- 1 lb (1/2 kg) yellow potatoes
- 3 cups cooked Frijoles Guisados (p.226)