Seco de Cordero Real con Quinua Cremosa y Gremolata de Huacatay
This regal interpretation of Peru's beloved Seco de Cordero elevates a rustic classic into a symphony of sophisticated flavors. Succulent, slow-braised lamb shanks, imbued with the vibrant essence of fresh cilantro, aji amarillo, and aji panca, simmer gently in a rich, dark beer reduction until fork-tender. The aroma alone, a tantalizing blend of earthy herbs and subtle spice, promises an extraordinary experience. It's served atop a bed of luxuriously creamy quinoa, its delicate nuttiness providing a perfect counterpoint to the lamb's profound depth. A bright, piquant gremolata, crafted from the unique, herbaceous huacatay and toasted pecans, adds a final flourish of freshness and textural complexity, transforming each bite into a journey through the heart of Andean culinary artistry.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder or leg1.2 kg, cut into 5cm cubes
- Olive oil3 tablespoons
- Red onion1 large, finely diced
- Garlic4 cloves, minced
- Aji Amarillo paste2 tablespoons
- Aji Panca paste1 tablespoon
- Fresh cilantro1 cup, finely chopped (packed)
- Cumin powder1 teaspoon
- Dried oregano1 teaspoon
- Dark beer (e.g., Cusqueña Negra or similar dark lager)350 ml
- Beef broth500 ml
- Carrots2 medium, peeled and cut into 2cm dice
- Green peas100 g (fresh or frozen)
- Saltto taste
- Black pepperto taste
- White quinoa1 cup (200g), rinsed
- Vegetable broth2 cups (480ml)
- Heavy cream0.5 cup (120ml)
- Parmesan cheese0.25 cup (25g), freshly grated
- Butter1 tablespoon
- Fresh huacatay (black mint) leaves0.5 cup, packed, finely chopped
- Garlic (for gremolata)1 clove, minced
- Lemon zest1 teaspoon
- Toasted pecans or walnuts0.25 cup, finely chopped
- Olive oil (for gremolata)2 tablespoons
- Salt (for gremolata)a pinch
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Lamb: Pat the lamb cubes dry with paper towels and season generously with salt and black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Remove the lamb and set aside.
- 2Step 2
Build the Sofrito: Reduce heat to medium, add the remaining 1 tablespoon of olive oil if needed. Add the finely diced red onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic, aji amarillo paste, aji panca paste, cumin, and oregano. Cook for another 3-5 minutes, stirring constantly, until fragrant and the pastes have darkened slightly.
- 3Step 3
Braise the Lamb: Return the seared lamb to the pot. Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by about half, about 5-7 minutes. Add the beef broth and half of the chopped fresh cilantro. Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 2.5 to 3 hours, or until the lamb is exceedingly tender and easily shreds with a fork. Stir occasionally to prevent sticking.
- 4Step 4
Add Vegetables: After 2.5 hours, add the diced carrots to the pot. Continue to cook, covered, for another 30 minutes, or until carrots are tender. Stir in the green peas and the remaining fresh cilantro during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
- 5Step 5
Prepare the Creamy Quinoa: While the lamb is braising, prepare the quinoa. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Stir in the heavy cream, grated Parmesan cheese, and butter. Season with salt and pepper to taste. Keep warm.
- 6Step 6
Make the Huacatay Gremolata: In a small bowl, combine the finely chopped huacatay leaves, minced garlic, lemon zest, and toasted pecans/walnuts. Drizzle with 2 tablespoons of olive oil and a pinch of salt. Mix well.
- 7Step 7
Serve: Ladle a generous portion of the creamy quinoa onto each plate. Top with the rich Seco de Cordero, ensuring each serving gets tender lamb and vegetables. Garnish generously with the vibrant Huacatay Gremolata just before serving.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.