Basque-style Seco de Cabrito

Ingredients

In this Basque adaptation of Seco de Cabrito, we substitute the traditional Peruvian spices like cumin and aji amarillo with Basque spices such as paprika and thyme. Additionally, we incorporate Basque ingredients like bell peppers and crusty bread to enhance the flavors and provide an authentic Basque experience. We alse have the original recipe for Seco de cabrito, so you can check it out.

• 2 pounds (900g) lamb, cut into chunks 2 pounds (900g) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the diced tomatoes, paprika, and dried thyme to the pot. Stir well to combine.
4. 4.
   Return the lamb to the pot and pour in the red wine and lamb or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Basque-style Seco de Cabrito hot, garnished with fresh parsley. Enjoy with crusty bread or Basque-style potatoes.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb, such as leg or shoulder, for the best results. Trim any excess fat before cooking.
• Paprika — Opt for high-quality Spanish paprika to achieve an authentic Basque flavor profile.
• Red wine — Use a dry red wine, such as Rioja or Tempranillo, to enhance the richness of the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb chunks in red wine and paprika for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Basque-style Seco de Cabrito in deep bowls, allowing the aromatic sauce to mingle with the tender lamb. Accompany it with crusty bread or Basque-style potatoes to soak up the delicious flavors.

Presentation advice

Garnish the Basque-style Seco de Cabrito with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in rustic earthenware bowls for an authentic Basque presentation.