Ecuadorian lamb stew {Seco de borrego}

Name: Ecuadorian lamb stew {Seco de borrego}
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 to 12
Ingredients: 5 lbs lamb meat; 2 Red Onions; 10 garlic cloves; 1 tbs cumin; 1 tsp ground mustard; 1 tsp ground coriander seeds; Couple of sprigs of fresh parsley; 1 white onion; 2 to matoes; 2 bell peppers; 2 tbs oil; 1 tsp achiote; 1 tsp chili powder; 3 cups beer; 1 cup white wine; Juice from 4 whole naranjillas; 3 tbs grated panela or piloncillo; 2 tbs finely chopped cilantro; salt and pepper; rice; Fried yucas; pickled red onions; avocado slices; Aji or hot sauce

User Reviews

4.9

42 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
10 to 12
Course
Main Course
Cuisine
South American, Ecuadorian

Ecuadorian lamb stew {Seco de borrego}

Iris Warren

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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.

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Ingredients

Servings

5 lbs lamb meat with or without bones, cut in large chunks
2 Red Onions cut in chunks
10 garlic cloves
1 tbs cumin
1 tsp ground mustard
1 tsp ground coriander seeds
Couple of sprigs of fresh parsley cilantro and oregano
1 white onion chopped in large chunks
2 to matoes peeled and seeded
2 bell peppers chopped in large chunks
2 tbs oil
1 tsp achiote annatto powder
1 tsp chili powder
3 cups beer
1 cup white wine
Juice from 4 whole naranjillas fresh or frozen, or 1 cup naranjilla juice (from frozen pulp)
3 tbs grated panela or piloncillo replace with brown sugar if not available
2 tbs finely chopped cilantro parsley or oregano
salt and pepper

Suggested side dishes:

rice
Fried yucas
pickled red onions or a small side salad
avocado slices
Aji or hot sauce

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Instructions

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.