Seco de Cordero

• 1 kg lamb meat, cut into chunks
• 1 cup cilantro, chopped
• 2 cups beef broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat.

2. 2

   Add the diced onion and minced garlic, sauté until the onion is translucent.

3. 3

   Add the lamb chunks to the pot, browning them on all sides.

4. 4

   Stir in the cumin, black pepper, and half of the chopped cilantro.

5. 5

   Pour in the beef broth, bring to a boil, then reduce the heat and cover.

6. 6

   Simmer for about 90 minutes, or until the lamb is tender and the sauce thickens.

7. 7

   Taste and adjust seasoning if necessary. Serve hot, garnished with remaining cilantro.