Seco de Cordero
Also: Lamb seco, Cilantro lamb stew
An Ecuadorian (and broadly Andean) braise of lamb cooked slowly with beer, naranjilla, and an abundance of cilantro into a fragrant green-tinged stew.
Identity criteria
- 1Lamb braised until fork-tender
- 2Beer (chicha or lager) used as the braising liquid
- 3Naranjilla (lulo) lends its tart, tropical acidity
- 4A large quantity of cilantro defines the herbaceous, green character
- 5A 'seco' — a thick, reduced braise rather than a brothy soup, served with rice
Components
Lamb (on the bone preferred)essential
Cilantro (large amount), onion, garlic, peppersessentialCilantro is the dominant herb
Oil for the refrito baseoptional
Naranjilla (lulo)essentialTart Andean fruit; the regional signature acid
BeeressentialThe braising liquid that names this style of seco
Cumin, achiote, salt, pepperessential
Technique
- Refrito base
- A sofrito of onion, garlic, achiote and peppers builds the savory foundation typical of Ecuadorian secos
- Slow braising in beer
- Low, long cooking tenderizes the lamb while the beer reduces into the sauce
- Late cilantro/naranjilla addition
- Adding the herb and fruit toward the end preserves their fresh, tart, green character
Form & serving
- Served
- Lamb and its thick sauce plated over rice
- Temperature
- hot
- Portion
- Hearty individual main
- Pairs with
- White rice · Fried plantains · Avocado · Aji hot sauce
Character
Flavour
Texture
Fork-tender lamb in a thick, reduced, cilantro-flecked sauce
Eaten
A Sierra feast-table standard in Ecuador, served at family gatherings and celebrations over rice.
When
year-round · festive occasions
Variations & related
Regional variations
- Seco de chivo · Ecuador
The same style made with goat instead of lamb
- Seco de pollo · Ecuador
Chicken version
- Chicha-braised · Andean highlands
Fermented corn chicha used instead of lager
Related dishes
- sibling Seco de chivo
Goat version of the same dish
- sibling Seco de pollo
Chicken version
- pairs-with Arroz blanco
Always served with rice
Substitutions
Naranjilla → Passionfruit or a mix of lime and tomatoadmissible
Approximates the tart-tropical acidity if naranjilla is unavailable
Lamb → Goat (seco de chivo)admissible
A recognized sibling rather than a flaw
Beer braise → Plain water braiseinadmissible
Loses the malty depth that defines the dish's braising character
Generous cilantro → Little or no cilantroinadmissible
The herbaceous green character is essential; without it, it is not seco de cordero
Common mistakes
- Rushing the braise so the lamb stays tough
- Adding cilantro too early and cooking out its fresh character
- Letting the sauce stay too thin instead of reducing to a 'seco'
- Omitting naranjilla and losing the signature tartness
Provenance
An Ecuadorian Sierra feast dish in the wider Andean 'seco' family; secos are a defining category of Ecuadorian home cooking.
References
- 1.Ecuadorian Andean culinary tradition
Confidence: high