Seco de Cordero (Northern Peruvian Lamb and Coriander Stew)
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Ingredients
- 700 g diced lamb shoulder
- 50 g fresh coriander
- 1 onion, finely chopped
- 4 garlic cloves
- 1 red pepper
- 500 ml lamb or beef stock
- 400 g tinned butter beans, drained
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 846 kcal
- Protein
- 43.3 g
- Carbohydrate
- 79.4 g
- of which sugars
- 5 g
- Fat
- 38.4 g
- of which saturates
- 15.8 g
- Fibre
- 7.5 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the coriander and red pepper with a splash of water to a smooth paste.
- 2
Heat the olive oil in a large pan and brown the lamb for 7-8 minutes. Lift out.
- 3
Add the onion and garlic and cook for 5 minutes, then stir in the coriander paste and cook for 2 minutes.
- 4
Return the lamb to the pan with the stock, cover and simmer for 55-60 minutes, until tender.
- 5
Stir in the butter beans and simmer, uncovered, for 10 minutes.
- 6
Meanwhile, cook the rice according to the pack instructions, and serve the stew alongside.
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