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Cusco (Peru)
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Main course
Meat
Food Flavour DNA
Nutritional Values
700kcal
52gProtein
28gCarbs
42gFat
8gFibre
400 gServing
* Per serving · 400 g. May vary.
Andean Lamb Stew
How to order / say it
Say it
Seco de Cordero — [SEH-koh deh kor-DAIR-oh]
Order
I'd like the Andean lamb stew, please.
Locally
Quisiera el seco de cordero, por favor.
Say locally
A hearty lamb stew with traditional Andean flavors.
Why try it?
Deeply rooted in Cusco’s rural communities, seco de cordero underscores the region's reliance on agriculture and pastoralism. Its preparation reflects the harmonious way locals utilize native herbs and ingredients.
How it tastes
The stew is richly flavored with cilantro, giving it a vibrant green color and a fresh, aromatic taste. The lamb melts in the mouth, with a subtle warmth from cumin and earthy undertones of local vegetables.
Origin & History — first documented: 1600
Seco de cordero has been a part of Peruvian culinary tradition since the Spanish colonial period, blending European and native flavors. It has evolved in the Andes, where lamb became the focal point due to its adaptability to high-altitude pastures.
Recipe
Ingredients
- 🥩 600 g lamb shoulder
- 🌿 1 bunch cilantro
- 🧄 1 large onion
- 🧂 1 tsp cumin
- 🥕 100 g carrots
- 🫘 100 g peas
- 🫒 2 tbsp vegetable oil
Method
- 1 Brown lamb in oil over medium heat.
- 2 Add onions, carrots, and peas; cook until soft.
- 3 Blend cilantro with water and add to the pot with spices.
- 4 Simmer for 1 hour until the meat is tender.
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