Seco de Alpaca – Peruvian Style Alpaca Stew



Alpaca Shoulder, 2kg
Desiree Potatoe, 500g
For The Sauce –
Brown onions, 2 large
Garlic, 3 cloves
Coriander, 4 big bunches
Parsley, 2 big bunches
Parsley, 2 big bunches
Limes, 4
Lemons, 2
Beer (Lager), 2
Beef Stock, 500ml
Olive Oil, 200ml






Cut the onions in six pieces and slice the garlic into thin slices.
In a hot pan add the olive oil, when the oil it’s hot enough add the onions and cook until turn transparent, add the garlic and reduce the heat.
Pick the coriander, parsley and marjoram leafs and blend with the lime and lemon juice, add the mix to the pot and stir until all the ingredients are combined. Add the beer and reduce on a low heat.
In a separate pan sear the chunks (5cm x 5cm) of Alpaca shoulder, this will keep the juices inside the meat.
Immerse the pieces of Alpaca shoulder in the pot with the sauce and add the beef stock, just enough to cover it and start the cooking process on a medium heat, always checking that is not getting dry.
Aft er 2 hours rotate the meat cut and add the sliced, peeled potatoes. When the potatoes are ready that will let you know that the meat is ready to be served.