Seco de Cordero Peruano

Peru's beloved slow-braised lamb, gently cooked until meltingly tender in a fragrant sauce of fresh coriander, ají amarillo, garlic, cumin, and beer. Served with a "Peruvian arroz a la jardinera" or also well known as " Yellow rice".
A vibrant Peruvian rice dish cooked with carrots, peas, sweetcorn, green beans, peppers, and aromatic herbs. It is traditionally seasoned with garlic, cumin, and ají amarillo, giving it a delicate yet distinctive Peruvian flavour. For this menu, I've added bay leaves and cloves to create a subtle bridge between Peruvian and Indian culinary traditions, complementing the rich, slow-braised Seco de Cordero beautifully.