Seco de Cordero

Lamb shoulder or shanks slow-braised in a sauce of coriander leaf (the dish is sometimes called seco de cilantro for this reason: the herb defines the dish), onion, garlic, ají amarillo, ají panca, cumin, dark beer or chicha de jora (fermented corn beverage), and stock, served with white rice and canary beans (frijoles canarios). The signature is the unusual coriander-as-base; the green herb is blitzed and cooked into the braising liquid, giving the sauce its characteristic deep green colour and a herbal-savoury depth distinct from any other South American braise. Substantial, slow-cooked, herbal, gently spiced.