Seco de Cordero is lamb stewed in a cilantro-onion-garlic sauce served with rice and garbanzo beans. Seco de Res uses the same ingredients with beef in place of lamb – usually a rump roast cut – and is what you’ll find at less expensive restaurants. Seco de Cabra, which you’ll most likely find at Chiclayo-style restaurants, uses goat meat.
Seco de Cordero is the most visible evidence of the Moorish legacy in Spanish Peru. The dish is a Peruvianized version of the Moroccan dish, Lamb Tagine.
Where to eat Seco de Cordero
However restaurants specializing in cuisine from northern Peru may deserve to make a claim for the best in Lima. Try Fiesta in Miraflores. But then again, if you’re going to go to a Chiclayo restaurant, you might as well get Seco de Cabra. Even if you’re not a fan of goat, you’ll love it.
Seco de Res is common at inexpensive menus and in homecooking.