Dinner Party · Peruvian
Peruvian Seco de Cordero
Lamb is braised in a vibrant, cilantro based sauce to create a stew that is both herbal and deeply savory.
Why This Works
The cilantro base provides an intense, herbaceous freshness that balances the fatty richness of the lamb.
The Upgrade
Add a few cubes of boiled cassava or potatoes to soak up the luxurious sauce.
Chef's Secret
Michelin TechniqueDon't skimp on the cilantro; the sauce should be a deep, dark emerald green to capture the true essence of the dish.
Ingredients
Total time including resting: 45 min
Directions
Sear lamb cubes in oil over high heat until browned.
8 minRemove lamb and add onion to the pan, cooking until soft.
5 minAdd garlic and aji amarillo, cooking for one minute.
1 minReturn lamb to the pan and pour in the beer.
1 minStir in the blended cilantro paste.
1 minSimmer covered on low heat until lamb is fork-tender.
25 minStir in peas and cook until bright green.
3 minAdjust seasoning with salt and serve.
Wine Pairing
Carmenère
Red Wine
The BottleConcha y Toro Terrunyo Carmenère
Carmenère's signature herbal, green-peppercorn aromatics harmonize beautifully with the cilantro-heavy sauce. The wine's moderate body supports the tender lamb without masking the vibrant herb profile.
Nutrition per Serving
490
calories
42g
protein
18g
carbs
26g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Salsa Criolla
Thinly sliced red onions marinated in lime juice provide a sharp, acidic punch that cuts through the rich, savory cilantro lamb.
Ingredients
Directions
Submerge the sliced red onions in a bowl of ice water for 10 minutes to crisp and temper their pungency.
Drain the onions thoroughly and pat dry with a clean kitchen towel.
In a non-reactive mixing bowl, combine the onions, lime juice, and salt.
Allow the mixture to macerate for 5 minutes until the onions turn a vibrant, bright pink.
Gently fold in the fresh cilantro and julienned aji amarillo.
Drizzle with olive oil and serve immediately alongside the lamb.
Side Dish
Boiled Yucca
Starchy, mild yucca chunks are a traditional Peruvian side that helps ground the intensity of the herb-heavy sauce.
Ingredients
Directions
Peel the yucca root completely, removing both the tough brown skin and the thick pinkish layer underneath.
Slice the yucca into 3-inch lengths, then quarter each piece lengthwise, removing the woody fibrous core.
Place yucca in a pot, cover with cold water by 2 inches, and stir in the kosher salt.
Bring to a boil, then reduce heat to maintain a simmer until the yucca is tender and easily pierced with a paring knife, approximately 15 to 20 minutes.
Drain thoroughly and allow the steam to evaporate for 1 minute in the colander.
Transfer to a serving dish, drizzle immediately with olive oil, and finish with flaky sea salt and fresh cilantro.
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