Braised Alpaca with lotus, potatoes and mint
|For the braise –||Everything else –|
|1kg Alpaca chuck fillet (or shanks)||500g waxy potatoes|
|2 tablespoons vegetable oil||200g lotus|
|1 red onion||60g red eschallots|
|2 cloves garlic||2 long red chillis|
|1 tablespoon Korean chilli bean paste||1 bunch mint|
|2 teaspoons ground cumin||1 lime juice and zest|
|750ml beer (bottle fermented)|
|1lt chicken stock|
|1 tsp smoked paprika|
Roughly chop onions and garlic. Add to a large pot with the alpaca chuck fillet and vegetable oil. Cook gently to release the flavours. Add remaining ingredients and bring to the simmer. Simmer gently for 2 hours or until the alpaca is tender.
Remove from heat and allow it to cool slowly, about 1 hour.
Remove alpaca and strain the stock. Return stock to heat and reduce by 1/4.
Add potato, eschallots and lotus and cook till tender.
Slice alpaca and add to stock to reheat. Add chopped mint and chilli slices as desired.
When you’re serving, squeeze a little lime juice over the top and sprinkle over some lime zest.