Peru · Peru

Seco de Cabrito (Chiclifrito Lamb Stew)

Name: Seco de Cabrito (Chiclifrito Lamb Stew)
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4 servings
Cuisine: Peru
Ingredients: goat or lamb shoulder, cubed 800 g; fresh cilantro, chopped 60 g; beer 250 ml; red onion, sliced 200 g; garlic cloves 20 g; ají amarillo paste 20 g; ground cumin 4 g; black pepper 2 g; fine salt 6 g; olive oil 40 ml; beef or lamb stock 500 ml; cooked rice, to serve 400 g; cooked canary beans, to serve 200 g

Slow-braised lamb in a cilantro and beer broth, served with rice and beans.

130 minutes · 4 servings · Moderate

Seco dishes are the northern and central Peruvian answer to hunger: meat braised dry with herbs until the liquid is gone and the sauce clings. Beer is part of the cooking liquid, which gives depth, and cilantro is used in quantity rather than as a garnish. Rice and beans always come alongside, since the sauce is too dry to eat on its own.

Ingredients

goat or lamb shoulder, cubed800 g
fresh cilantro, chopped60 g
beer250 ml
red onion, sliced200 g
garlic cloves20 g
ají amarillo paste20 g
ground cumin4 g
black pepper2 g
fine salt6 g
olive oil40 ml
beef or lamb stock500 ml
cooked rice, to serve400 g
cooked canary beans, to serve200 g

Directions

1
Sear lamb in oil 4 minutes per side until browned.
lamb is browned
2
Sauté onion and garlic 6 minutes; add ají and cumin; cook 3 minutes.
3
Add lamb, beer, stock, cilantro, salt and pepper; simmer covered 75 minutes.
lamb is fork-tender
4
Rest 5 minutes; taste and adjust seasoning.
5
Serve over rice with beans on the side.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content