Seco de Cordero

Method

1. Roughly chop the pepper and combine it with the coriander and garlic in a blender or food processor, blending into a smooth green paste.
2. Dice the onion and sear the lamb pieces in a hot heavy-bottomed pot over medium-high heat for about 4 minutes per side until deeply browned on all surfaces.
3. Add the onion to the pot and cook, stirring frequently, for approximately 5 minutes until it softens and becomes translucent.
4. Pour the green herb paste over the lamb and onion, stirring well to coat every piece evenly with the coriander mixture.
5. Reduce the heat to low, cover the pot, and let the seco braise gently for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
6. Taste and adjust seasoning before serving the seco de cordero hot, spooned into bowls with the braising sauce poured over the top.