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Seco de Cordero

Name: Seco de Cordero
Prep time: 20 min
Cook time: 90 min
Yield: 6
Ingredients: 2 1/2 lbs lamb shoulder, cut into 2-inch chunks; 2 large bunches cilantro (about 3 cups packed leaves and stems); 2 tbsp aji amarillo paste; 1 large onion, finely chopped; 5 cloves garlic, minced; 1 bottle (12 oz) dark beer or lager; 1 cup beef or chicken stock; 1 tsp ground cumin; 1 tbsp vegetable oil; 1 cup frozen peas; 4 cups cooked white rice and 2 cups cooked canary or white beans, for serving; 1 1/2 tsp salt and 1/2 tsp black pepper

Lamb simmered for hours in a fragrant cilantro sauce with beer, cumin, and aji amarillo until it falls apart — the green heart of northern Peru.

⏱ 20 minPrep time

🔥 1 hr 30 minCook time

🍽 6Servings

🏷 DinnerCategory

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Seco, meaning ‘dry,’ is the northern Peruvian way with lamb: the meat braises slowly in a bright green sauce of cilantro, chiles, and beer until the sauce reduces into something intense and glossy. Served with rice and beans, it is the Sunday plate of the northern coast.

Slow-braised lamb in a vivid green sauce

The lamb becomes spoon-tender, surrendering to a sauce that is herbaceous, lightly spicy, and rounded with cumin and a hint of beer. Mashed canary beans and rice mop up every drop of that emerald gravy.

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Step by stepInstructions

Blend the cilantro with 1/2 cup of water into a smooth puree and set aside.
Season the lamb with salt and pepper, and brown it in the oil in a large pot over medium-high heat for 3 to 4 minutes per side; remove and set aside.
In the same pot, cook the onion for 5 minutes until soft, then add the garlic, cumin, and aji amarillo and cook 1 minute more.
Return the lamb to the pot, pour in the beer and stock, and add the cilantro puree.
Bring to a boil, then cover and simmer gently for 1 hour, stirring occasionally.
Uncover and simmer for 20 to 30 minutes more, until the sauce thickens to a rich, glossy green and the lamb pulls apart easily.
Stir in the peas for the last 5 minutes, season to taste, and serve over rice with the beans alongside.

💡 Chef tips & storage

The longer the sauce reduces, the more concentrated the flavor — aim for a gravy that coats the back of a spoon. Leftovers keep 3 days refrigerated and are even better the next day.

Recipe details

Prep20 min

Cook1 hr 30 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Seco de Cordero

Slow-braised lamb in a vivid green sauce

Step by stepInstructions

💡 Chef tips & storage

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Seco de Cordero

Slow-braised lamb in a vivid green sauce

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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