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Ecuadorian Seco De Borrego Recipe

A recipe for a traditional Ecuadorian Seco de Borrego lamb stew.
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4 hours +


Serves 4

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  • 1kg Diced Lamb
  • 2 red onions, cubed
  • 10 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tsp ground mustard
  • 1 tsp ground coriander
  • sprig of fresh parsley
  • spring of fresh oregano
  • sprig of fresh coriander
  • 1 white onion, chopped
  • 2 tomatoes, chopped
  • 2 bell peppers, chopped
  • 2 tbsp vegetable oil
  • 2 tsp paprika
  • 1 tsp chilli powder
  • 250 ml beer
  • 200 ml white wine
  • 150 ml pineapple juice
  • 2 tbsp brown sugar
  • 2 tbsp parsley and/or coriander
  • 2 tsp salt
  • 1 tsp pepper


  • Step 1 : Create the marinade

    Blend the white onion and garlic together along with the fresh herbs, cumin, coriander, mustard, salt, and pepper. Add half of the beer and mix thoroughly to create a marinade.

  • Step 2 : Marinade the lamb

    Place the meat in the marinade, cover it, and then place in the fridge for several hours to overnight.

  • Step 3 : Blend the sauce

    Blend the red onions, peppers, and tomatoes together until well combined.

  • Step 4 : Heat the sauce

    Bring a large pot to medium high heat. Add a tbsp of oil to the pot.

    Add the onion, pepper, and tomato mixture to the pot. Add the chilli and paprika. Cook for five minutes while stirring.

  • Step 5 : Add the lamb

    Add the lamb to the pot along with the brown sugar, pineapple juice, the rest of the beer, and the wine. Bring to a boil.

  • Step 6 : Simmer

    Reduce the heat and simmer for around three hours until the lamb is extremely tender. Taste occasionally, and add salt and pepper if needed.

    We recommend serving with rice, salsa, and avocado slices.