This really is the best Peruvian dish. Should i say more? C’mon and check out it.
Despite its name (seco means dry), this stew is extremely moist, almost soupy. It’s prepared practically all within the coutry, using different meats (lamb, baby goat, beef, chicken, even fish within the most unorthodox versions) and offered with a number of sides (always grain, plus taters or yuca or beans).
The best version includes a Northern influence since it involves chicha the jora. that fermented maize beverage I’ve discussed previously. It’s accustomed to marinate the meat and put into the stew afterwards. But don’t panic, if you wish to provide the recipe a try but don’t wish to bother likely to Fairfield to obtain a bottle of chicha only use white-colored wine or vinegar. Won’t function as the same but won’t taste bad either.
Seco de cordero disadvantage frejoles
Seco (stew)
600 gr diced lamb
3/4 cup chicha de jora or white-colored wine or 1/2 cup white-colored wine vinegar
4 tablespoons oil
1 medium red onion
2 garlic clove cloves
2 teaspoons powdered aj amarillo or any chilli
100 gr pumpkin
2 tomato plants
1 small bunch coriander
1/2 cup beef stock
1 cup peas
pepper and salt
Frejoles (beans)
1 1/2 cups borlotti beans, drenched
two tablespoons oil
1 small red onion
3 garlic clove cloves
1 teaspoon powdered aji amarillo or any chilli
pepper and salt
Seco (stew)
Marinate lamb with chicha de jora and beer within the fridge not less than 8 hrs.
When prepared to prepare, take meat from the fridge, drain and reserve marinade.
Chop onion and garlic clove. Heat oil inside a saucepan on low heat and prepare onion, garlic clove and aj amarillo for ten minutes.
Grate pumpkin. Peel, seed and chop tomato plants. Increase saucepan.
Blend or process coriander leaves and a few stalks with a few of the marinade. Increase saucepan.
Add meat and stock to saucepan, cover and prepare over low-medium heat for 40-50 minutes, before the meat is tender.
Season with pepper and salt.
Add peas and prepare for an additional minute.
Frejoles (beans)
Prepare beans until soft although not mushy.
Chop onion and garlic clove. Heat oil inside a saucepan on low heat and prepare onion, garlic clove and aj amarillo for ten minutes. Increase beans, season with pepper and salt.
Serve seco with beans and white-colored grain.
