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4.9 from 42 votes

Ecuadorian lamb stew {Seco de borrego}

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Blend the onion, garlic, cumin, mustard, coriander, fresh herb sprigs, salt and pepper with 1 cup of beer
  2. Marinate the lamb meat in the onion marinade for a couple of hours.
  3. Place the onion, bell peppers and tomatoes in the food processor and blend until well minced.
  4. Heat the oil in a large sauce pan or soup pot.
  5. Add the minced onion, tomatoes and peppers, as well as the achiote and chili powder, stir and cook for about 8 minutes.
  6. Add the lamb meat, along with the grated panela, beer, wine, and naranjilla juice, bring to a boil.
  7. 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.
  8. Sprinkle with chopped herbs.
  9. 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.