Best Peruvian Lamb Soup Recipes

PERUVIAN LAMB STEW SECO DE CORDERO

Steps:

• In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours.
• Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender.
• Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more. Serve from the casserole.

SECO DE CORDERO - PERUVIAN LAMB STEW WITH POTATOES

Steps:

• Cut the meat into approximately 2-inch cubes.
• Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.
• Puree the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.
• Heat 3 to 4 tablespoons oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.
• Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• Add the meat back to the skillet, along with the beer, the cilantro, and 1 cup of the chicken stock. Cover and cook over low heat until the meat is tender, about an hour.
• Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more chicken broth if necessary.
• Serve warm over rice.

PERUVIAN LAMB STEW/SECO DE CORDERO

Steps:

• 1. Cut the meat into approximate 2 inch cubes.
• 2. Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
• 3. Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
• 4. Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
• 5. Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• 6. Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
• 7. Peel and quarter the potatoes and add them to the stew; continue to cook over low heat until potatoes are tender, about 30 minutes more, adding chicken broth if needed.
• 8. Serve warm over rice.

PERUVIAN LAMB OR GOAT STEW

Steps:

• Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
• Lay lamb chunks flat in a flat bottom bowl or pie dish.
• Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
• Pour evenly over your lamb.
• Spread the last tsp of mustard over the top of the lamb meat.
• Let stand for 2-4 hours.
• Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
• Mix until well blended.
• Peel yucca root and slice into 1 inch cubes.
• Place cubes in a pot full of water and bring to a boil.
• Boil until yucca is easily penetrated with a fork, then set aside.
• Once the meat is marinated, place oil in pan and heat.
• When oil is warm, add the meat without the marinade.
• Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
• Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
• When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
• Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
• Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
• Add yucca root and stir.
• Let sit for 5 more minutes, then remove from heat.
• Serve with spiced rice.