Seco de cordero is a northern Peruvian lamb stew made with plenty of cilantro: more than a bunch is blended with water and gives the stew its deep green color. Although seco means “dry,” this is a saucy stew; the name refers to cooking the meat until its liquid has reduced. This version omits the fermented drinks used in some traditional recipes; orange juice adds both tartness and sweetness.
Pat the lamb pieces dry and rub them with salt and black pepper. Heat the olive oil in a heavy-bottomed pot. Brown the meat in two batches for 6 minutes, turning until all sides are deep brown, then transfer it to a plate.
In the same oil, sauté the finely chopped onion for 5 minutes. Add the garlic, ají amarillo paste, and cumin. Cook for 4 minutes, until the paste darkens and the oil separates.
Blend the cilantro, with the thick stems removed, together with the spinach and 200 ml water until smooth and deep green.
Return the lamb to the pot. Add the cilantro purée, meat broth, and orange juice, then bring to a boil. Cover and simmer over low heat for 70–75 minutes, until the meat pulls away from the bone and the sauce remains deep green.
Add the potatoes cut into large chunks and the thickly sliced carrots; cook for 20 minutes. Add the peas during the final 5 minutes. The potatoes should be tender, and the sauce should coat the back of a spoon.
Taste and adjust the salt. Serve in deep bowls with white rice and boiled beans on the side.
Add the cilantro purée at the beginning of the braise, not at the end, and keep the pot covered. Cilantro simmered uncovered for a long time loses its color and turns gray.
Portakal suyunu ölçüsünde koydum, tatlılık kuzunun yağını dengeliyor. Fazlası yemeği tatlıya çeviriyormuş, komşum iki kat koymuş ve öyle olmuş.
Kişnişi ezme hâline getirmeden atarsanız yemek yeşil olmuyor. Ispanakla birlikte çekmek rengi de tutuyor, ben blenderda biraz suyla çektim ve güveç koyu yeşil çıktı.
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