Peruvian Goat Stew (Seco de Cabrito)
Seco de cabrito Say it: SEH-koh deh kah-BREE-toh
Seco de cabrito is a beloved goat stew from Peru's northern coast, especially around Lambayeque and Piura. Slow-simmered with ají amarillo, garlic, onion, and a generous amount of cilantro, it has a deeply savory, herbaceous sauce with gentle heat. Traditionally made with chicha de jora, a fermented corn drink, it is a Sunday family meal and a star of northern Peruvian restaurants. The tender goat and creamy potatoes soak up the bright green sauce, best served over rice with beans.
Peruvian Goat Stew (Seco de Cabrito)
Seco de cabrito
Pronounced SEH-koh deh kah-BREE-toh
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr
- Total
- 2 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, toss the goat with cumin, 1 teaspoon salt, and black pepper. Let sit while preparing the other ingredients.
Heat the oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown the goat on all sides, about 6-8 minutes per batch, then transfer to a plate.
Reduce heat to medium. Add the onion and cook, stirring, until softened and beginning to brown, about 5 minutes. Add the garlic and ají amarillo paste and cook for 1 minute until fragrant.
Return the goat and any juices to the pot. Pour in the chicha de jora and chicken stock, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Meanwhile, in a blender, combine the cilantro with 1/2 cup water and blend until smooth. Set aside.
After 1 hour, stir the cilantro puree and potatoes into the pot. Return to a gentle simmer, cover partially, and cook until the goat is very tender and the potatoes are cooked through, 35-45 minutes. If the sauce is too thin, uncover and simmer a few more minutes to thicken; if too thick, add a splash of water.
Taste and adjust salt. Serve hot.
Regional variant: Seco de res (Peruvian Beef Stew)
Replace the goat with 2 lb (900 g) beef chuck cut into 2-inch chunks. Follow the same method, simmering until the beef is fork-tender, about 1.5 to 2 hours. Add 1 lb (450 g) peeled loche or butternut squash chunks instead of potatoes if desired.
Cook's notes
- Goat shoulder or leg works best; if goat is unavailable, lamb shoulder or beef chuck are close substitutes, but cooking time may vary.
- Chicha de jora adds a slightly sour depth; if substituting with stock, add 1 teaspoon apple cider vinegar to mimic that tang.
- For a deeper color and earthier flavor, use achiote oil or add 1/2 teaspoon ground achiote with the onions.
Serve with
White rice and Peruvian canary beans (or black beans), with salsa criolla on the side.
Make ahead and storage
The stew improves overnight; cool, refrigerate up to 3 days, and reheat gently with a splash of stock.
