Peruvian Alpaca Stew

local_grocery_store Ingredients

• 1 lb alpaca meat, cut into bite-sized pieces
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 4 cups chicken broth
• 2 tbsp aji amarillo paste
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the alpaca meat and cook until browned on all sides, about 5 minutes. Remove the meat from the pot and set aside.
2. 2.Add the onion and garlic to the pot and cook until softened, about 3 minutes. Add the potatoes and carrots and cook for another 5 minutes, stirring occasionally.
3. 3.Add the chicken broth, aji amarillo paste, cumin, oregano, salt, and black pepper to the pot. Stir to combine, then add the browned alpaca meat back to the pot.
4. 4.Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let the stew simmer for about 2 hours, or until the meat is tender and the vegetables are cooked through.
5. 5.Serve the stew hot, with a side of fluffy white rice and garnished with fresh cilantro.

lightbulb_outline Tips

• chevron_rightIf you can't find alpaca meat, you can substitute beef or lamb. Just make sure to adjust the cooking time accordingly.
• chevron_rightFor a spicier stew, add more aji amarillo paste or some chopped fresh chili peppers.