Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Seco de Cordero (Peruvian Lamb and Cilantro Stew)
Tender braised lamb simmered in a vivid green cilantro sauce with chicha de jora and vegetables, a festive Peruvian classic served with rice and beans.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Season the lamb chunks with salt and pepper, then brown them in oil in a large pot over medium-high heat; set aside.
- 2
In the same pot, sauté the onion and garlic until soft, then stir in the aji amarillo paste.
- 3
Blend the cilantro with 1/2 cup of the chicken broth until smooth and add it to the pot.
- 4
Return the lamb to the pot, pour in the chicha de jora and remaining broth, and simmer covered for 1 hour.
- 5
Add the carrots and pumpkin, and cook for another 20-30 minutes until the lamb is fork-tender.
- 6
Stir in the peas during the last 5 minutes and season to taste.
- 7
Serve hot over white rice with a side of stewed beans.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving835
Calories
61 g
Protein
16 g
Carbs
55 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Seco refers to a family of Peruvian stews braised down until the sauce thickens rather than staying soupy. The cilantro-forward green color and use of chicha de jora, a fermented corn beer with roots in Andean brewing, mark this as the version most associated with special-occasion lamb rather than everyday cooking.
Listahan note
This version blends a full two cups of cilantro straight into the braising liquid rather than using it only as a garnish, so the sauce itself turns a deep herbal green instead of just being flecked with it at the end.
Technique cues
- Browning the lamb in batches before it goes back into the pot builds a fond on the bottom that becomes the backbone of the sauce; crowding the pan steams the meat instead.
- Blending the cilantro with broth rather than just chopping it and tossing it in extracts more chlorophyll and flavor, which is what gives seco its distinctive green color rather than a brown stew with herbs on top.
- Chicha de jora contributes a faint sourness and depth from fermentation that beer alone doesn't fully replicate, which is why even a light lager stands in better than a sweeter beer.
Kitchen flow
- Parallel prep
- Chop the vegetables and blend the cilantro sauce while the lamb browns in batches, so both are ready the moment the meat needs to go back in the pot.
- Make-ahead
- The stew actually improves after a day in the fridge as the flavors meld; make it a day ahead and reheat gently before serving.
- Leftover move
- Spoon leftovers over rice for a next-day lunch, or thin with extra broth and serve as a heartier soup.
- Cleanup rhythm
- Deglaze the pot with a splash of broth right after browning the lamb so the fond lifts easily instead of scrubbing later.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
lamb shoulder
the stew's main protein, chosen for how it braises
Purpose: shoulder has enough connective tissue and fat to turn tender and rich over a long simmer, unlike leaner cuts that dry out
Handling: cut into large chunks and pat dry before searing so it browns instead of steaming
Adaptation: beef chuck works as a milder substitute and is more widely available, though it won't have lamb's characteristic gaminess.
aji amarillo paste
the primary chile note
Purpose: aji amarillo is fruitier and less smoky than aji panca, and its bright color and citrusy heat are foundational to most coastal Peruvian sauces
Handling: stir it in with the softened onions so it toasts slightly before liquid is added
Adaptation: a mix of habanero for heat and a little turmeric for color approximates it, though the flavor will be sharper and less fruity.
fresh cilantro leaves
what turns this a green stew
Purpose: blended cilantro is the ingredient that defines seco as a dish family, giving both color and a distinct herbal backbone
Handling: blend with broth just before adding, using the leaves and thin stems rather than woody stems
Adaptation: if cilantro tastes soapy to some eaters, substitute half with flat-leaf parsley and a little oregano for depth, though the flavor turns milder.
chicha de jora or light beer
braising liquid with fermented depth
Purpose: chicha de jora's tang and mild sourness deepens the sauce in a way plain broth can't
Handling: add along with the remaining broth once the lamb is back in the pot
Adaptation: a light lager is the easiest substitute; using only broth instead will taste flatter but is still a fine non-alcoholic option.
pumpkin or squash
sweetness and body
Purpose: the squash breaks down slightly as it cooks, thickening the sauce and rounding out the chile's heat
Handling: dice into even pieces so it cooks through without turning to mush before the lamb finishes
Adaptation: butternut or kabocha squash both work interchangeably.
Technique notes
- Simmer the lamb covered for the first hour so steam keeps the meat moist, then check tenderness before adding the vegetables rather than on a fixed clock.
- Add the peas only in the last five minutes; they turn dull and mealy if they simmer the whole time.
- Skim any fat that rises to the surface after the first simmer for a cleaner-tasting sauce rather than one that sits heavy.
Ingredient swaps
- Alcohol-free direction
- Replace the chicha de jora or beer entirely with extra chicken broth plus a small splash of apple cider vinegar for a similar tang.
- Gluten-free direction
- Confirm the beer used is gluten-free, or use the broth-only substitution above; the rest of the recipe has no gluten.
- Weeknight shortcut
- Swap the lamb shoulder for boneless leg of lamb cut smaller, which shortens the simmer by about 20 minutes.
Serve alongside
- White rice
- Peruvian-style stewed beans (frijoles)
- Boiled Andean potatoes
- Sliced avocado
- Chicha morada
- A light Peruvian lager
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 4 days in an airtight container
- Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much
- Freezes well up to 3 months; thaw overnight before reheating
Equipment
- Blender
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Ladle
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