RECIPES

Braised Alpaca with lotus, potatoes and mint

 

 

Ingredients
For the braise –Everything else –
1kg Alpaca chuck fillet (or shanks)500g waxy potatoes
2 tablespoons vegetable oil200g lotus
1 red onion60g red eschallots
2 cloves garlic2 long red chillis
1 tablespoon Korean chilli bean paste1 bunch mint
2 teaspoons ground cumin1 lime juice and zest
750ml beer (bottle fermented)
1lt chicken stock
1 tsp smoked paprika
Salt

 

 

 

Directions

 

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.

 

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