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Seco de Cordero (Lamb in Cilantro Sauce)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanuq Cooking in Peru"

List of Ingredients

* 4 lb 8 oz lamb meat, cut in medium size pieces
* ½ cup vegetable oil
* 2 large onions, finely chopped
* 1 tablespoon garlic, blended
* ají amarillo fresco / fresh yellow aji (chili), blended, to taste
* ½ teaspoon cumin
* Salt
* Pepper
* 1 ½ cup cilantro, blended
* 1 cup dry white wine
* 1 cup beer (gf)
* 2 lb 4 oz potatoes, cooked and peeled
* 1 cup cooked fresh green peas



Recipe

Heat oil in a large saucepan and sauté lamb meat until golden. Remove from saucepan and reserve.

Sauté onion and garlic in the same fat until tender.

Add chili, cumin and meat. Stir to combine. Season with salt and pepper.

Add beer, wine and blended cilantro.

Cover saucepan and cook over low heat until meat is tender.

Add green peas and potatoes.

Continue cooking until liquid almost evaporates and thickens.

Serve with white rice and blended yellow ají.

Yield: 8 servings

Author's Notes:

To replace 1/2 cup wine use:
1/2 cup broth + 1 teaspoon wine vinegar or
1/2 cup broth + 1 teaspoon lemon juice

To replace beer use:
Chicken broth, white grape juice, or ginger ale