Seco — the herb-braised preparations of northern Peru (Chiclayo, Trujillo) — uses large quantities of fresh coriander blended into a bright green paste as both the braising medium and the sauce. The coriander paste's vibrant green colour and intense fresh herb character provides a completely different flavour register from the browned, roasted preparations typical of European braising. The lamb is not pre-browned — the fresh coriander paste would darken and lose its colour on any hot surface.
- **The coriander paste:** Large bunches of coriander, garlic, ají amarillo, and a small amount of water — blended to a vibrant green paste. The quantity required: far more than intuition suggests — the finished braise should remain a vivid green, not brown. - **No browning:** The lamb is added to a soffritto base and then the green paste is added, rather than searing the lamb first. The fresh herb colour is the visual signal of correct seco. - **Chicha as cooking liquid:** Added to the green paste — its mild acidity tenderises the lamb and its corn notes complement the coriander. - **Canario beans:** The traditional accompaniment — mild-flavoured cream-coloured beans cooked separately in a similar spiced base.
Peru