Slow-Cooked Seco de Cordero with Creamy Potato Puree

Tender lamb stewed in a vibrant cilantro-based sauce with onions, garlic, and a touch of aji amarillo. Served over a bed of creamy potato puree for a comforting and flavorful dinner.

Prep Time

25 minutes

Total Time

3 hours 25 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

2 items

Cost

£6.44/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2lbsLamb Shoulder(cut into 1.5-inch cubes)

£14.00

1largeYellow Onion(diced)

£0.60

4clovesGarlic(minced)

£0.30

2tablespoonsAji Amarillo Paste(adjust to taste)

£2.50

2bunchesCilantro(roughly chopped, stems included)

£2.00

4cupsChicken or Lamb Broth(low sodium)

£1.50

2tablespoonsOlive Oil

£0.20

0.5cupDry Red Wine(optional, adds depth of flavor)

£1.50

1teaspoonSalt(or to taste)

£0.05

0.5teaspoonBlack Pepper(or to taste)

£0.10

2lbsYukon Gold Potatoes(peeled and quartered)

£1.80

0.5cupHeavy Cream

£0.80

2tablespoonsButter(unsalted)

£0.30

0.3cupMilk(or as needed for desired consistency)

£0.10

Total Cost

£25.75

£6.44 per serving

Instructions

1.
In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season lamb with salt and pepper. Brown lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
2.
Add diced onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and aji amarillo paste and cook for another minute until fragrant.
3.
Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is almost completely reduced.
4.
Return the lamb to the pot. Add roughly chopped cilantro and chicken/lamb broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the lamb is very tender.
5.
While the lamb is simmering, prepare the potato puree. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.
6.
Drain the potatoes and return them to the pot. Add heavy cream, butter, salt, and pepper. Use a potato ricer or masher to create a smooth puree. Add milk as needed to reach your desired consistency.
7.
Once the lamb is tender, check the seasoning and adjust salt and pepper as needed.
8.
Serve the Seco de Cordero over a bed of creamy potato puree. Garnish with fresh cilantro, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

850 kcal / 3556 kJ

Carbs

45g

17% of RDA

Fat

55g

79% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Browning the lamb in batches prevents the pot from overcrowding and ensures a good sear, which adds flavor.

For a deeper flavor, marinate the lamb in the aji amarillo paste, garlic, and some cilantro stems for at least 30 minutes before browning.

If the sauce is too thin at the end, remove the lamb and simmer the sauce uncovered until it thickens to your liking.

Add other vegetables like peas, carrots, or potatoes to the stew during the last hour of cooking for a more complete meal.

Cooking Equipment

Dutch Oven or Heavy-Bottomed Pot

Potato Ricer or Masher

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...