Andean Lamb Seco with Roasted Figleaf Gourd, Cilantro Quinoa, and Lime-Pickled Red Onion

Instructions

1. 1

   1. Season the lamb with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a wide pot, heat the vegetable oil over medium-high heat. Brown the lamb in batches for 6 to 8 minutes until well seared on all sides. Remove and set aside.

3. 3

   3. In the same pot, add the white onion, garlic, green bell pepper, and cumin. Cook for 4 minutes over medium heat, stirring, until the onion looks translucent. Add half of the chopped cilantro and cook 30 seconds more.

4. 4

   4. Stir in the blended naranjilla, blended tree tomato, lager beer, beef stock, and grated panela. Mix well, return the lamb to the pot, and bring to a gentle boil.

5. 5

   5. Once boiling, lower the heat, partially cover, and cook for 80 minutes, stirring occasionally, until the lamb is tender and the sauce has reduced slightly. Adjust with 2 g (1/4 tsp) salt if needed.

6. 6

   6. Meanwhile, preheat the oven to 220°C / 425°F. Place the figleaf gourd on a tray and toss with olive oil, 2 g (1/4 tsp) salt, and dried chili flakes if using. Roast for 25 to 30 minutes, turning halfway through, until browned on the edges and tender inside.

7. 7

   7. Rinse the quinoa if needed. Place it in a saucepan with the water and bring to a boil. Lower the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, fluff with a fork, and mix with the butter, the remaining chopped cilantro, and 2 g (1/2 tsp) salt.

8. 8

   8. For the pickled onion, combine the red onion, lime juice, white vinegar, sugar, and a pinch of salt in a bowl. Gently massage with clean hands or a spoon and let it rest for 10 minutes.

9. 9

   9. Check the seco: if the sauce is too thin, cook uncovered for 5 to 10 more minutes until slightly thick and glossy. Taste and adjust salt if needed.

10. 10

    10. Serve a base of cilantro quinoa, top with the lamb and plenty of sauce, add the roasted figleaf gourd on the side, and finish with lime-pickled onion on top or alongside.