Ecuadorian lamb stew, also known as seco de borrego, cooked slowly in sauce of beer, wine, garlic, cumin, achiote, oregano, peppers, onions, cilantro, parsley, tomatoes, and other spices.
Course Main Course
Cuisine Andean, Ecuadorian, Latin American
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 10to 12
Ingredients
5lbslamb meatwith or without bones, cut in large chunks
2red onionscut in chunks
10garlic cloves
1tbscumin
1tspground mustard
1tspground coriander seeds
Couple of sprigs of fresh parsleycilantro and oregano
1white onionchopped in large chunks
2 tomatoespeeled and seeded
2bell pepperschopped in large chunks
2tbsoil
1tspachioteannatto powder
1tspchili powder
3cupsbeer
1cupwhite wine
Juice from 4 whole naranjillasfresh or frozen, or 1 cup naranjilla juice (from frozen pulp)
3tbsgrated panela or piloncilloreplace with brown sugar if not available
Blend the onion, garlic, cumin, mustard, coriander, fresh herb sprigs, salt and pepper with 1 cup of beer
Marinate the lamb meat in the onion marinade for a couple of hours.
Place the onion, bell peppers and tomatoes in the food processor and blend until well minced.
Heat the oil in a large sauce pan or soup pot.
Add the minced onion, tomatoes and peppers, as well as the achiote and chili powder, stir and cook for about 8 minutes.
Add the lamb meat, along with the grated panela, beer, wine, and naranjilla juice, bring to a boil.
Reduce heat and simmer about 3 ½ hours or until the meat is very tender and the sauce has reduced and thickened, taste occasionally and add salt and pepper as needed.
Sprinkle with chopped herbs.
Serve with rice, yuca, onion curtido or pickled red onions, a small side salad, avocado slices and some spicy aji or hot sauce.
Notes
Some alternatives to naranjilla juice (in case you can’t find it), include passion fruit concentrate (or juice, but omit the panela if the juice is sweet), tamarind juice or paste diluted in water, or even just a mix of orange juice and lemon juice.