Lamb Seco
A seco normally braises tough lamb shoulder for hours in a green flood of coriander and beer. This one swaps in quick-cooking leg steak so the coriander sauce still gets its moment and you still get your evening.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Blitz the coriander with 100ml water into a bright green puree and set aside.
Season the lamb, then sear it in 1 tbsp of the oil over high heat for 3 minutes until browned outside and still pink within, and lift it out.
Lower the heat, add the remaining oil and cook the onion for 4 minutes, then the garlic and aji amarillo paste for 2 minutes.
Pour in the beer, scrape the base clean and bubble for 3 minutes, then add the beans and coriander puree and simmer for 3 minutes.
Return the lamb with any resting juices, warm through for 2 minutes until piping hot, finish with lime juice and salt, and serve with rice.
Read all that and thought “absolutely not”?
Completely fair. Lamb Seco is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
Citrus so sharp it counts as a personality.