Seco de cordero – Peruvian lamb stew

Seco de Cordero is a typical Peruvian lamb stew eaten all over the country. Seco has its roots in Arab cuisine and was brought to Peru at the time when it was a Spanish colony. It was traditionally prepared with mutton and herbs, such as coriander. Coriander, which is the primary herb in this recipe, was also brought to Peru from Spain.

Seco, which is made with ají, squash and Chicha de Jora (a local corn-based fermented beer), is a fine example of the coming together of two worlds. The excellence of Peruvian cuisine lies precisely in this cultural heritage.

Each Peruvian province has its version of Seco de cordero. In the north, they cook it with goat meat and squash. Seco huachano, on the other hand, is served with beans, white rice and boiled Peruvian yellow potatoes. The ubiquitous little pot with ají (chilli) that accompanies every meal, is a must.

In this recipe, I have replaced the Chicha de Jora with a light beer, which is close enough to the original.