Gentle Peruvian Lamb Seco with Red Quinoa, Zapallo Loche and Huacatay Gremolata

Instructions

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   1. Season the lamb cubes with salt and black pepper. Let them rest for 10 minutes while you prepare the seco base.

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   2. Blend the fresh cilantro with the chicha de jora and 60 ml (1/4 cup) of the chicken stock or water until smooth and bright green. Set aside.

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   3. Heat a large pot over medium-high heat with 15 ml (1 tbsp) of vegetable oil. Brown the lamb in batches for 6 to 8 minutes, until well colored on several sides. Remove and reserve.

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   4. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the red onion for 5 minutes over medium heat until softened. Add 12 g (4 cloves) of chopped garlic, the ají amarillo paste, and the ají panca paste; cook for 2 minutes, stirring constantly.

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   5. Add the ground cumin and bay leaf. Pour in the blended cilantro and chicha mixture, cook for 3 minutes, then return the browned lamb to the pot along with the rest of the hot chicken stock or water.

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   6. Once it reaches a gentle simmer, lower the heat, cover partially, and cook for 60 to 70 minutes, until the lamb is tender and the sauce has lightly thickened. Stir occasionally.

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   7. Meanwhile, preheat the oven to 220 °C / 425 °F. Toss the zapallo loche with 1 tablespoon of sauce from the pot if desired, and spread it on a tray. Roast for 20 to 25 minutes until tender and lightly caramelized on the edges.

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   8. Cook the red quinoa in a saucepan with 475 ml (2 cups) of water and a pinch of salt. When it boils, lower the heat, cover, and cook for 18 to 20 minutes until tender. Let it rest for 5 minutes, then fluff with a fork.

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   9. For the gremolata, combine the fresh huacatay, fresh parsley, the remaining 6 g (2 cloves) chopped garlic, and 15 ml (1 tbsp) lime juice in a bowl. Mix well.

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    10. Fold the roasted zapallo loche into the seco during the last 5 minutes of cooking so it absorbs some sauce without falling apart. Adjust the salt and add the remaining 25 ml (1 1/2 tbsp) lime juice for balance.

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    11. Serve a base of red quinoa, spoon the gentle lamb seco and its sauce on top, and finish with the huacatay gremolata.

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    12. If you want to hold the dish warm before serving, keep it covered over very low heat or in a 95 °C / 200 °F oven for up to 10 minutes.