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Seco de Cordero: Andean Grass-Fed Lamb Stew with Huacatay

Name: Seco de Cordero: Andean Grass-Fed Lamb Stew with Huacatay
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: peruvian-andean
Ingredients: 2.6 lbs grass-fed lamb shoulder, cut into 5 cm cubes, trimmed of excessive hard fat, patted dry; 1/4 cup extra-virgin olive oil, cold-pressed, high-polyphenol; 2 yellow onions, roughly chopped; 4 garlic cloves, minced; 1/2 cup packed fresh huacatay leaves (Peruvian black mint), stems removed; 1/3 cup packed fresh culantro (recao), stems removed; 2 tbsp fresh oregano leaves, picked from stems; 3 ripe red tomatoes, blanched, peeled, seeded, and chopped; 2 aji amarillo peppers, seeded and chopped; 1/2 cup whole Medjool dates, pitted; 1 cup unfiltered apple cider vinegar, with the mother; 4 cups low-sodium bone broth, grass-fed beef or lamb; 7 oz dried potatoes (papa seca), rehydrated in warm water for 20 mins, then chopped; 4 large carrots, peeled and cut into 2 cm coins; 2 tsp sea salt, coarse; 1/2 tsp black pepper, freshly ground; 1 bay leaf, dried organic

A slow-simmered Peruvian classic featuring tender, grass-fed lamb chunks braised in a vibrant, herbaceous green sauce made from fresh huacatay and culantro. This version honors the Andean tradition of using dried potatoes (papa seca) for thickening while relying on extra-virgin olive oil and natural fruit sweetness to create a deeply savory, nutrient-dense meal.

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Peruvian Andeandinnermediumblueprint-alignedwhole-foodno-added-sugaranti-inflammatoryhigh-polyphenolhigh-proteingluten-freelow-glycemicdairy-free

Serves

Prep

25 min

Cook

90 min

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Seco de Cordero: Andean Grass-Fed Lamb Stew with Huacatay — authentic Peruvian Andean recipe from Taste Meridian

Ingredients

Serves

The Lamb & Aromatics

2.6 lbsgrass-fed lamb shoulder, cut into 5 cm cubes, trimmed of excessive hard fat, patted dry
1/4 cupextra-virgin olive oil, cold-pressed, high-polyphenol
2yellow onions, roughly chopped
4garlic cloves, minced

The Green Sauce (Aderezo)

1/2 cup packedfresh huacatay leaves (Peruvian black mint), stems removed
1/3 cup packedfresh culantro (recao), stems removed
2 tbspfresh oregano leaves, picked from stems
3ripe red tomatoes, blanched, peeled, seeded, and chopped
2aji amarillo peppers, seeded and chopped
1/2 cupwhole Medjool dates, pitted
1 cupunfiltered apple cider vinegar, with the mother
4 cupslow-sodium bone broth, grass-fed beef or lamb

Vegetables & Thickener

7 ozdried potatoes (papa seca), rehydrated in warm water for 20 mins, then chopped
4large carrots, peeled and cut into 2 cm coins

Seasoning

2 tspsea salt, coarse
1/2 tspblack pepper, freshly ground
1bay leaf, dried organic

Equipment

heavy-bottomed Dutch oven (enameled cast iron) — Retains heat for the long, gentle braise required to break down lamb connective tissue without drying it out.
high-speed blender — Essential for emulsifying the huacatay, herbs, and tomatoes into a silky, vibrant green sauce without graininess.

A little context

Seco de Cordero is a beloved Sunday staple in the Peruvian Andes, traditionally made with local lamb and thickened with 'papa seca' (sun-dried potatoes) rather than flour. While some modern adaptations add sugar to balance acidity or use vegetable oil for frying, this recipe strictly adheres to the original slow-cooking method, using the natural sweetness of ripe tomatoes and a touch of date syrup only if the tomatoes are tart. We honor the tradition by sourcing pasture-raised lamb and using the authentic 'green sauce' technique, stripping away ultra-processed shortcuts to let the terroir of the herbs and the quality of the fat shine.

Why this food

The longevity story

This stew is a powerhouse of bioavailable nutrients: the grass-fed lamb provides high-quality protein and conjugated linoleic acid (CLA), while the massive dose of fresh herbs (huacatay, culantro, oregano) delivers potent polyphenols and antioxidants that support mitochondrial function. The use of extra-virgin olive oil introduces oleocanthal, a compound with potent anti-inflammatory properties similar to ibuprofen, and the inclusion of carrots and onions adds prebiotic fiber to support gut microbiome diversity. By avoiding seed oils and refined sugars, we preserve the integrity of the omega-3 fatty acids in the meat and prevent the glycemic spikes associated with traditional flour-thickened stews.

Method

01
Sear the Lambs
Pat the grass-fed lamb cubes extremely dry with paper towels. Season generously with sea salt and black pepper. Heat 30 ml of the extra-virgin olive oil in the Dutch oven over medium-high heat until shimmering. Sear the lamb in batches, ensuring not to crowd the pan, until a deep brown crust forms on all sides (about 3-4 minutes per side). Remove lamb and set aside on a plate. Do not wipe the pan.
02
Sauté Aromatics
Reduce heat to medium. Add the remaining 30 ml of olive oil to the pan. Add the chopped onions and a pinch of salt. Sauté for 6-8 minutes until translucent and soft. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03
Blend the Green Sauce
While the onions cook, combine the huacatay, culantro, oregano, tomatoes, aji amarillo, apple cider vinegar, and the pitted dates (if using) in a high-speed blender. Blend on high until the mixture is completely smooth and emulsified into a bright green liquid. The dates should dissolve completely, providing natural body and sweetness without refined sugar.
04
Deglaze and Combine
Pour the blended green sauce into the Dutch oven with the onions. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this is pure flavor. Return the seared lamb and any accumulated juices to the pot. Stir to coat the meat evenly.
05
Add Broth and Simmer
Pour in the low-sodium bone broth and add the bay leaf. Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid, leaving a small crack for steam to escape. Simmer gently for 45 minutes.
06
Add Vegetables
Add the rehydrated dried potatoes (or fresh potatoes) and the carrot coins to the pot. Stir gently. Continue to simmer, covered, for another 30-40 minutes, or until the lamb is fork-tender and the vegetables are cooked through but not mushy.
07
Adjust and Serve
Remove the bay leaf. Taste the broth; if it needs more acidity, add a splash of apple cider vinegar. If it is too salty, add a splash of water. The sauce should be thick and coating the back of a spoon, thickened naturally by the potatoes and the reduction. Serve hot in deep bowls.

Pro tips

✦Sourcing is key: Look for 'pasture-raised' or 'grass-fed' lamb on the label. The fat in grass-fed lamb has a superior omega-3 to omega-6 ratio compared to grain-fed, which is crucial for an anti-inflammatory meal.
✦If you cannot find fresh huacatay, do not skip the herbs. A blend of fresh mint, cilantro, and a drop of black pepper oil (if available) is the closest proxy, though the flavor profile will shift slightly.
✦Do not rush the sear. A proper Maillard reaction on the lamb creates the savory depth that replaces the need for bouillon cubes or MSG.
✦For the best texture, let the stew rest for 15 minutes after cooking before serving. This allows the fats to re-emulsify and the flavors to meld.

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Equipment

Dutch Oven →Cast Iron →

Substitutions

dried potatoes (papa seca) → 200g fresh yellow potatoes (papa amarilla) or Yukon Gold (The stew will be slightly less thick, but the flavor remains authentic. Add the fresh potatoes 10 minutes earlier than the dried ones.)
aji amarillo peppers → 1 tsp aji amarillo paste (check label for no seed oils) or 1/2 tsp cayenne pepper + 1/2 tsp turmeric (Cayenne provides heat but lacks the fruity nuance of aji. Turmeric adds color and anti-inflammatory benefits.)
extra-virgin olive oil → Avocado oil (Acceptable for high-heat searing if the EVOO smoke point is a concern, though EVOO is preferred for the polyphenol content.)

Storage

Store in an airtight glass container in the refrigerator for up to 4 days. The flavors often improve on day 2. Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.

What to serve with it

Serve with steamed quinoa or brown basmati rice for a complete protein profile.
Pair with a glass of dry Pinot Noir or a sparkling water with a squeeze of fresh lime and a sprig of mint.
A side of simple arugula salad with lemon juice and EVOO balances the richness of the stew.

FAQ

Is dried potato (papa seca) hard to find?+

It is a staple in Latin American markets. If unavailable, fresh yellow potatoes are the best substitute, though you may need to mash a few pieces slightly to help thicken the sauce.

Can I make this in a slow cooker?+

Yes. Sear the lamb and sauté the onions in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-7 hours until the lamb is falling apart.

Why no sugar in the sauce?+

Traditional recipes sometimes add a teaspoon of sugar to balance the vinegar. Here, the natural sugars in the ripe tomatoes and the optional Medjool dates provide enough sweetness to balance the acidity without spiking blood glucose or adding empty calories.