National Dish Peru: Seco de Cordero (Recipe)
In this article
Meet Seco de Cordero, a soulful lamb stew that sums up everything wonderful about Peruvian home cooking. Tender pieces of lamb are steeped in a fragrant marinade of fresh coriander, beer and warming spices, then simmered low and slow until meltingly soft. Traditionally served with rice and beans, it is the sort of hearty, comforting plate that turns an ordinary evening into a feast. Bring the flavours of the Peruvian Andes to your own kitchen.
About Seco de Cordero
Seco de Cordero is a traditional Peruvian dish that shows off the flavours and variety of the country’s cuisine to perfection. Its heart is tender lamb, marinated in an aromatic blend of fresh coriander, beer and an assortment of spices. That combination gives the dish an unforgettable depth of flavour that has won it countless fans. It is most often served with rice and beans, which round it out into a satisfying, complete meal enjoyed at family tables across Peru.
Ingredients (serves 1–2)
- 500 g lamb (shoulder works well)
- 1 cup fresh coriander, finely chopped
- 1 bottle beer (a pale lager is ideal)
- 2 onions, diced
- 3 garlic cloves, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil, for frying
- Rice and beans, to serve
Shopping for the ingredients
Most of the ingredients for Seco de Cordero can be found in any well-stocked supermarket or at a local farmers’ market. Fresh coriander is especially important for the aroma and, where possible, is best bought straight from the market. Lamb can be bought either fresh or frozen; either way, choose the best quality you can find. If you already keep the spices in your cupboard, make sure they are still fresh so you get their full flavour.
Preparing the dish
Preparing Seco de Cordero is refreshingly simple and takes only a few steps. Start by cutting the lamb into cubes and placing it in a bowl to marinate in the coriander-and-beer mixture. The longer the meat marinates, the more intense the flavour becomes. Ideally, leave it to rest in the fridge for at least 2 hours, or better still, overnight.
Step-by-step instructions
- Take the marinated lamb out of the fridge and let it come up towards room temperature.
- Heat a little olive oil in a large pot and sauté the diced onions until translucent.
- Add the chopped garlic and fry briefly until fragrant.
- Add the marinated lamb to the pot and brown it well on all sides.
- Pour in the remaining marinade and bring everything to the boil.
- Simmer over low heat for about 1 to 1.5 hours, until the meat is beautifully tender.
- Meanwhile, cook the rice according to the packet instructions.
- Serve hot, alongside the rice and beans.
Gluten-free / lactose-free version
For a gluten-free version of Seco de Cordero, take care to use a gluten-free beer. The remaining ingredients are usually gluten-free, though it is always worth checking the labels. As for lactose, every ingredient here is naturally lactose-free, so you can enjoy the dish without a second thought. That makes this stew a great choice for anyone with intolerances.
Tips for vegans and vegetarians
If you follow a vegan or vegetarian diet, you can still make a delicious version of Seco de Cordero by swapping the lamb for tofu, seitan or full-flavoured mushrooms. These alternatives soak up the marinade wonderfully and deliver a similar taste. Just be sure to let the marinade fully penetrate for the best result, and serve the plant-based version with rice and beans for a complete meal.
More tips and tricks
One of the best tips for Seco de Cordero is to cook it slowly and patiently. This makes the meat incredibly tender and gives the flavours time to develop fully. Another handy trick is to add a splash of lemon juice just before serving to freshen up the aromas. For extra flavour, you could also add a few carrots, or serve slices of avocado on the side to enrich the dish.
Adapting the recipe to your taste
Depending on your personal preferences, you can adapt Seco de Cordero by adding more spices or tweaking the marinade. Try rosemary or thyme, for instance, to create different flavour profiles. You can also crank up the heat by adding chilli to taste. Experiment with the ingredients to make the dish entirely your own, much as you might with a warming Seco de Res.
Ingredient substitutions
If you do not have all the ingredients for Seco de Cordero to hand, there are plenty of alternatives. Instead of lamb, you could use beef or chicken, both of which work beautifully — the same swap that gives you a hearty Seco de Pollo. For a vegan option, the beer can be replaced with a vegetable stock for an intensified flavour. The fresh herbs can be varied according to availability, as long as they support the character of the dish.
Drink pairing ideas
Classic Peruvian drinks pair splendidly with Seco de Cordero. A refreshing Pisco Sour is an excellent choice to complement the dish’s intense aromas. Alternatively, a good Peruvian beer works wonderfully with the rich flavour of the lamb. A fruity red wine can also be very tasty and helps turn the meal into a memorable dinner.
Serving and presentation ideas
Presentation can be key to the whole experience of Seco de Cordero. Serve the dish in a lovely large bowl and garnish it with fresh coriander and slices of lime. The contrast of colourful rice and beans against the green coriander makes the dish look even more appetising. A scattering of toasted almonds or sesame seeds over the top adds extra texture and flavour, in the spirit of Peru’s varied Peruvian cuisine.
A bit of history
Seco de Cordero has its roots in Peru’s rural country cooking and is a superb example of the blending of different cultures. It brings together Spanish and indigenous influences, reflecting the history of Peru itself. It is particularly prized in the Peruvian Andes, where lamb has traditionally played an important role. The use of fresh herbs such as coriander is typical of Peruvian cooking and gives the dish its distinctive character — a hallmark it shares with hearty classics like Lomo Saltado.
More recipe ideas
Summary: Seco de Cordero
In short, Seco de Cordero is a unique and flavourful dish that represents the diversity of Peruvian cuisine. With its aromatic marinade and its combination of tender lamb, rice and beans, it is ideal for convivial evenings with friends and family. The easy-to-follow steps make it an excellent choice for any occasion. Let the exotic aromas tempt you and enjoy the riches of Peruvian cooking at your own table.
