Peruvian Lamb Stew with Cilantro, Potatoes, and Peas

Peruvian lamb stew is a hearty, seco-style braise of lamb simmered with cilantro, ají amarillo, and beer or stock, then finished with potatoes, carrots, and peas. Versions vary by region and household; this one builds a deeply savory, green-tinted sauce and serves six generously with rice or beans.

Ingredients

3 lb (1.36 kg) boneless lamb shoulder, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral oil or olive oil
1 large yellow onion, finely chopped, about 1½ cups (225 g)
5 garlic cloves, minced, about 1 tbsp (15 g)
2 tbsp (30 g) ají amarillo paste
1 tsp (2 g) ground cumin
1 tsp (1 g) dried oregano
1 packed bunch fresh cilantro, leaves and tender stems, about 2 cups (60 g)
1 cup (240 ml) lager or pale ale, or additional stock
2 cups (475 ml) low-sodium beef or chicken stock
1 bay leaf
1 lb (450 g) waxy or all-purpose potatoes, scrubbed and cut into 1½-inch (4 cm) chunks
2 medium carrots, cut into ½-inch (1 cm) pieces, about 1 cup (150 g)
1 cup (150 g) frozen peas
1 tbsp (15 ml) fresh lime juice, plus more to taste

Instructions

Prepare the lamb and vegetables. Pat the lamb dry with paper towels and season it evenly with the salt and pepper. Chop the onion, mince the garlic, and cut the potatoes and carrots. Drying the meat helps it brown instead of steaming, while similarly sized lamb cubes cook at a more even pace. Keep the potatoes in water only if you need to hold them for a short time; drain and dry them before adding to the pot.
Brown the lamb. Heat the oil in a large, heavy Dutch oven or deep pot over medium-high heat. Working in batches so the pieces are not crowded, brown the lamb on several sides, turning as needed; allow about 15 minutes in total. Transfer the browned pieces to a plate. A dark golden surface adds flavor to the sauce, but the meat does not need to cook through at this stage. If the pot becomes dry between batches, add a small splash of oil rather than letting the browned bits burn.
Cook the aromatics. Reduce the heat to medium. Add the onion to the same pot and cook for about 5 minutes, stirring and scraping up the browned bits. Add the garlic, ají amarillo paste, cumin, and oregano, then cook for 2 minutes more. The mixture should smell fragrant and the onion should be softening; lower the heat if the garlic starts to darken.
Make the cilantro braising liquid. While the onion cooks, blend the cilantro with the beer and about ½ cup (120 ml) of the stock until mostly smooth. Pour the mixture into the pot, then add the remaining stock and bay leaf. Stir well to loosen any flavorful residue from the bottom. If you do not have a blender, finely chop the cilantro and stir it into the liquid; the finished sauce will be less smooth but still flavorful.
Braise the lamb. Return the lamb and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, then cover and turn the heat to low. Simmer for 1 hour 20 minutes, stirring once or twice and checking that the liquid barely bubbles. If it boils hard, the meat can tighten and the sauce may reduce too quickly; add a splash of stock if the pot looks nearly dry.
Add the potatoes and carrots. Stir in the potatoes and carrots, cover again, and simmer for 20 minutes. Check that the potatoes are nearly tender and that the lamb is becoming easy to pierce with a fork. For food safety, check several of the largest lamb pieces with a food thermometer: USDA FSIS gives whole cuts of lamb a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest. The lamb should continue braising beyond that minimum until it is tender enough for stew.
Finish the stew. Stir in the peas and simmer uncovered for 5 minutes, just until they are hot and tender. Remove the bay leaf, stir in the lime juice, and taste the sauce. Add salt, pepper, or a little more lime as needed. If the sauce is thinner than you like, simmer uncovered for a few extra minutes; if it is too thick, loosen it with a splash of stock or hot water.
Rest and serve. Take the pot off the heat and let the stew stand for 10 minutes before serving. The sauce settles and thickens slightly during this pause. Spoon the lamb, vegetables, and plenty of sauce into warm bowls, checking that each portion gets a good mix of the ingredients.

Tips

Choose shoulder for a tender braise. Lamb shoulder has enough connective tissue to become succulent during a long, gentle simmer. Leg meat can work, but it is leaner and may become dry if braised for as long; check it earlier and stop once it is tender.
Use ají amarillo if available. This Peruvian yellow chile paste gives the stew its distinctive fruity warmth. If you cannot find it, use 2 tbsp (30 g) finely minced yellow bell pepper with a small pinch of cayenne. That substitute is milder and less fruity, so add cayenne gradually rather than expecting the same flavor.
Keep the simmer gentle. A low, steady simmer gives the lamb time to soften without breaking the potatoes apart. If your pot has a tight lid or your stove runs hot, check it more frequently and reduce the burner as needed.
Brown in batches and season at the end. Crowding the pot traps moisture and prevents good browning. Stock and chile pastes also vary in saltiness, so taste the finished sauce before adding more salt.

Serving Suggestions

Serve this stew in shallow bowls with steamed white rice, which catches the cilantro-rich sauce. For a fuller Peruvian-inspired plate, add cooked white beans or canary beans on the side; the combination of beans, rice, and braised meat makes a satisfying meal. A simple salad of sliced red onion, tomato, and lettuce provides a crisp contrast, while lime wedges let everyone brighten their own portion.

The stew is substantial enough to serve without a separate starch, especially if you add extra potatoes. If you are serving it for a group, keep the pot covered over very low heat until mealtime, stirring gently so the potatoes stay intact. Put extra sauce on the table rather than reducing it until dry; its savory cilantro flavor is one of the best parts of the dish.

Variations

Make it without beer: Replace the beer with the same amount of stock. Beer contributes a slightly malty, bitter edge, so the stock version tastes rounder and less complex. A small squeeze of extra lime at the end can balance that richness. Do not rely on a long simmer to remove all alcohol if you need to avoid it.

Adjust the heat: Ají amarillo pastes vary in strength. Start with 1 tablespoon (15 g) if you prefer a mild stew, then taste the sauce before adding more. For additional heat, add a little minced hot chile alongside the garlic, but keep the amount modest so it does not overwhelm the cilantro.

Change the vegetables: Sweet potato can replace some or all of the regular potato, though it softens faster and makes the sauce sweeter. Add it about 15 minutes before the end and check it early. Green beans can be added with the peas, while fresh corn kernels are a pleasant addition; both change the texture and are not required for the basic stew.

Use bone-in lamb: Bone-in shoulder or stew pieces can add depth, but they take up more room and are less convenient to portion. Use roughly 3½ lb (1.6 kg), brown the pieces well, and allow extra time if needed until the meat is fork-tender. Remove bones before serving and check portions carefully for small fragments.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking. For faster cooling, divide it into shallow, covered containers rather than leaving the full pot on the counter to cool. It keeps for 3–4 days in the refrigerator. The flavors often meld overnight, although the potatoes may absorb some sauce as they sit.

For longer storage, freeze the cooled stew in airtight containers for about 2–3 months for best quality. Thaw it in the refrigerator overnight. Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a little stock or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer; bring the whole portion to that temperature rather than warming only the edges. Microwave individual servings covered, stirring halfway through, and check the temperature in more than one spot.

Frequently Asked Questions

Is this the same as Peruvian seco de cordero?
It is a home-style stew inspired by seco de cordero, a Peruvian lamb braise associated with a cilantro-based sauce. Recipes differ: some use chicha de jora, some use beer or another liquid, and the seasonings and accompaniments vary. This version uses widely available beer or stock, ají amarillo, potatoes, and peas.

What cut of lamb is best for stew?
Boneless shoulder is a reliable choice because it stays flavorful through a long braise and becomes tender as it cooks. If buying bone-in shoulder, allow for the bones and use a little more weight. Lean lamb leg is possible, but it can dry out if cooked well beyond tenderness, so begin checking it sooner.

Can I make Peruvian lamb stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3–4 days. Reheat gently to 165°F (74°C) before serving. If you want the potatoes to hold their shape especially well, cook them just until tender and avoid vigorous stirring during reheating.

Can I make it in a slow cooker?
For the best flavor, brown the lamb and cook the onion and spices in a pan first. Transfer everything except the peas and lime juice to the slow cooker, then cook on low until the lamb is tender, usually about 7–8 hours depending on the appliance and size of the pieces. Add the potatoes partway through if you want them to retain their shape, and stir in the peas and lime near the end. Slow cookers vary, so check doneness and tenderness rather than relying only on the clock.

Why is my sauce too thin or too thick?
Pot size, lid fit, and the amount of moisture released by the vegetables all affect the final consistency. If it is thin, simmer uncovered briefly after the lamb is tender, watching so the potatoes do not fall apart. If it is too thick, stir in hot stock or water a few tablespoons at a time until it coats the lamb but still flows easily.

What can I use instead of fresh cilantro?
Fresh cilantro is central to the stew’s characteristic color and flavor, so dried cilantro is not a close substitute. If fresh cilantro is unavailable, use flat-leaf parsley with a small amount of fresh mint for a green, herbal sauce, knowing the result will taste noticeably different and will not have the same Peruvian character.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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