Peruvian lamb seco is a deeply flavored stew made with lamb slowly braised in a green cilantro sauce with ají amarillo, onion, garlic, and chicha de jora. Slow cooking makes the lamb tender while allowing the sauce to reduce into a fragrant, richly seasoned coating.
It is a popular dish in both criollo and Andean cooking, especially for family lunches and celebrations. It is traditionally served with creamy canary beans, fluffy white rice, and fresh salsa criolla, which balance the richness of the lamb and make the most of the stew’s sauce.
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Peruvian Lamb Seco
- Prep Time: 35 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 1.5 kg bone-in lamb pieces, such as shoulder, leg, or ribs (about 3.3 lb)
- 120 g fresh cilantro, including tender stems (3 cups)
- 200 g chopped red onion (2 medium onions)
- 25 g garlic paste (5 garlic cloves)
- 60 g ají amarillo paste (4 tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 250 ml chicha de jora (1 cup)
- 750 ml hot beef or lamb stock (3 cups)
- 30 ml vegetable oil (2 tablespoons)
- 100 g carrot, sliced (1 medium carrot)
- 150 g fresh or frozen peas (1 cup)
- 5 g ground cumin (1 teaspoon)
- 5 g dried oregano (1 teaspoon)
- 3 g ground black pepper (½ teaspoon)
- 10 g salt (2 teaspoons)
For the beans and serving
- 300 g dried canary beans (1½ cups)
- 1.5 liters water (6 cups)
- 100 g chopped red onion (1 medium onion)
- 15 g garlic paste (3 garlic cloves)
- 30 ml vegetable oil (2 tablespoons)
- 3 g ground cumin (½ teaspoon)
- 6 g salt (1 teaspoon)
- 1 bay leaf
- 400 g cooked white rice (4 cups)
- 200 g red onion, thinly sliced (2 medium onions)
- 20 g fresh ají amarillo, cut into strips (1 medium pepper)
- 30 ml lime juice (2 tablespoons)
- 10 g chopped fresh cilantro (¼ cup)
- 3 g salt (½ teaspoon)
Preparation
- Soak the beans, rinse the canary beans and soak them for 8 hours. Drain them, place them in a pot with the water and bay leaf, and cook over medium heat for 1 hour and 15 minutes, until tender.
- Blend the cilantro, place the cilantro and 120 ml of hot stock (½ cup) in a blender and process until smooth. Set the green sauce aside while you prepare the lamb.
- Brown the lamb, season the lamb pieces with the salt, cumin, oregano, and black pepper. Heat the oil in a wide pot and brown the lamb in batches for 8 to 10 minutes, until well colored on all sides. Remove and set aside.
- Make the seasoning base, cook the onion in the same pot for 5 minutes, until softened. Add the garlic, ají amarillo paste, and ají panca paste; cook for 4 minutes, stirring until thick and fragrant.
- Braise the seco slowly, return the lamb to the pot and add the cilantro sauce, chicha de jora, and remaining stock. Stir gently, cover partly, and cook over low heat for 1 hour and 30 minutes, until the lamb is very tender.
- Add the vegetables, stir in the carrot and peas. Cook for 20 more minutes, until the sauce has reduced slightly and the vegetables are tender. Adjust the salt and add a little hot stock when the stew becomes too dry.
- Finish the beans and serve, cook the onion, garlic, and cumin in the oil for 5 minutes. Add this seasoning mixture to the cooked beans, stir in the salt, and cook for 15 more minutes until creamy. Mix the sliced red onion, ají amarillo, lime juice, cilantro, and salt to make salsa criolla. Serve the lamb seco with white rice, hot beans, and salsa criolla.
Chef’s tips
- Choose bone-in lamb because it adds more depth to the sauce and stays juicy during the long cooking time.
- Braise the stew over low heat; lamb needs time to become tender without reducing the sauce too quickly.
- Brown the meat in batches so it sears properly rather than steaming.
- Add salt to the beans after they are tender so they cook evenly.
- Let the seco rest for 5 minutes before serving so the sauce settles and coats the lamb.
Traditional variations
In some Peruvian regions, lamb seco uses a larger amount of chicha de jora and is served with boiled cassava. Some family versions add grated squash to give the sauce more body.
In northern Peru, the cilantro, ají amarillo, ají panca, and chicha de jora base is closely related to other seco preparations, especially goat seco. In other regions, part of the chicha may be replaced with dark beer for a darker, more toasted sauce.
How to serve
Serve lamb seco piping hot with a generous bone-in piece of lamb and plenty of green sauce. Arrange it beside fluffy white rice and creamy canary beans.
Complete the plate with fresh salsa criolla and ground chili sauce to taste. Chicha morada, chicha de jora, or Peruvian-style lemonade pair well with this rich stew.
Recommended accompaniments
- Fluffy white rice
- Creamy canary beans
- Salsa criolla
- Ground ají amarillo
- Boiled cassava
- Chicha morada
- Chicha de jora
A little history
Secos are part of a family of stews deeply rooted in Peruvian food traditions. Their identity comes from fresh cilantro, which gives the sauce its green color and aroma, along with slow cooking that blends meats, chili peppers, and fermented drinks such as chicha de jora.
Lamb seco reflects the meeting of Andean ingredients, rural traditions, and criollo cooking. Lamb, valued in many highland regions, becomes especially tender and festive when prepared in this richly flavored sauce.
Frequently Asked Questions
Use bone-in cuts such as shoulder, leg, ribs, or neck. These cuts contain fat and connective tissue that soften during slow cooking and give extra flavor to the sauce. Avoid very lean, thin cuts because they can dry out before the stew reaches its best texture.
Yes. You can replace it with dark beer or the same amount of stock. However, chicha de jora gives the stew a lightly fermented flavor that is very characteristic of Peruvian braises. For a more traditional profile, use chicha de jora and simmer it gently with the cilantro and chili peppers.
Brown the meat first, then cook it slowly over low heat with enough liquid. Do not rush the stew with high heat, because the outside can become firm before the connective tissue softens. When the lamb is still firm after the indicated time, continue cooking in 15-minute intervals until tender.
Yes. It often tastes even better the next day because the lamb absorbs more of the sauce. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and add a little hot stock if the sauce has thickened too much.
