Seco de Cordero

Ingredients

Instructions

1. 1

   Pat the lamb dry and season it evenly with the grated garlic, cumin, salt, and black pepper. Let it sit while you prepare the rest; even a short stand helps the seasoning penetrate and gives better browning.

2. 2

   Blend the cilantro with the ají amarillo paste and about 60 ml of the chicha de jora until you have a loose green paste. This prevents the cilantro from clumping in the pot and gives the stew its characteristic color.

3. 3

   Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the lamb in a single layer for 5-7 minutes, turning to color several sides well. Work in two batches if needed; overcrowding will steam the meat instead of searing it.

4. 4

   Lower the heat to medium. Add the diced onion and cook for 3-4 minutes until softened and lightly golden, scraping up the browned bits. Add the minced garlic and cook for 30 seconds until fragrant but not browned.

5. 5

   Stir in the cilantro-ají paste and cook for 2 minutes, stirring, until it darkens slightly and smells aromatic rather than raw. This brief frying deepens the herb flavor.

6. 6

   Return all the lamb to the pot, then pour in the remaining chicha de jora and the stock. Add the carrot, butternut squash, bay leaf, and salt. Bring to a lively simmer, then reduce to medium-low, cover partially, and cook for 22-25 minutes, stirring once or twice, until the lamb is tender and the vegetables are soft but still hold their shape.

7. 7

   Uncover and simmer for 3-5 minutes more if needed to lightly thicken the sauce. The stew is ready when the lamb yields easily to a fork and the liquid coats the meat and vegetables rather than looking watery. Remove the bay leaf.

8. 8

   Turn off the heat and rest the stew for 5 minutes so the juices settle and the sauce relaxes. Stir in the chopped cilantro and lime juice just before serving for freshness.

9. 9

   Serve hot, spooning plenty of the green sauce over the lamb and vegetables.

Nutrition per serving

Notes

• •For a true seco flavor, chicha de jora is traditional; if unavailable, use unsweetened apple cider plus 1 tablespoon lime juice, though the flavor will be less authentic.
• •Choose lamb shoulder rather than leg for this 45-minute version; shoulder becomes tender faster and gives a richer sauce.
• •Ají amarillo is a nightshade; it is traditional here, but if you need strict autoimmune-paleo rather than standard paleo, this dish would need adaptation.
• •This version is served without rice to keep it paleo; roasted plantain or cassava would also pair well if your paleo approach includes them.

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