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Estofado de llama
Braised llama stew
Estofado de llama: lean llama meat braised with onion, peppers, potatoes and Andean spices
Llama herds have grazed the Puna of Jujuy for thousands of years, and in Purmamarca, Tilcara and Humahuaca restaurants now proudly serve their meat to visitors, most often as a slow estofado. The meat is very lean, dark red and mild, a little like venison, and it is braised with onion, red pepper, tomato, cumin, ají molido and a sprig of muña or oregano until tender, then served with Andean potatoes, quinoa or rice. Outside the Andes, llama is sold by a few specialist game and alpaca farms; lean venison or beef topside are the closest substitutes. Treat it like beef and braise it until fork-tender. Because the meat has almost no fat, the common mistake is cooking it at a rolling boil, which makes it dry and stringy: keep the heat low and the lid on. Chef's tip: dust the meat lightly with a little cornflour before browning; it protects the lean pieces and thickens the sauce without making it heavy.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ¾ lb llama meatleg or shoulder in 3 cm cubes; or lean venison or beef topside
- 1 tbsp cornflour
- 1 ½ tsp salt
- 3 tbsp sunflower oil
- 2 onionschopped
- 1 red pepperchopped
- 3 garlic clovescrushed
- 2 tomatoesgrated
- 1 tsp ground cumin
- 2 tsp ají molido (mild ground red chilli)or sweet paprika
- 1 tsp dried oreganoor dried muña
- 1 bay leaf
- 2 ½ cups beef stock
- 1 ⅓ lb small Andean or waxy potatoeshalved
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Pat 1 ¾ lb llama meat dry and toss with 1 tbsp cornflour and half of ¾ tsp salt.
Step 2: Heat 3 tbsp sunflower oil in a heavy casserole over a medium-high heat and brown the meat in batches for 3–4 minutes per batch, until browned on all sides. Set aside.
10 minStep 3: Lower the heat, add 2 onions and 1 red pepper and cook for 8 minutes, until soft. Add 3 garlic cloves for the last minute.
8 minStep 4: Stir in 2 tomatoes, 1 tsp ground cumin, 2 tsp ají molido (mild ground red chilli), 1 tsp dried oregano and 1 bay leaf and cook for 4 minutes, until thick.
4 minStep 5: Return the meat, add 2 ½ cups beef stock and the rest of ¾ tsp salt, cover and simmer on the lowest heat for 1 hour, stirring now and then.
60 minStep 6: Add 1 ⅓ lb small Andean or waxy potatoes and simmer, covered, for 25 more minutes, until the potatoes are tender and the meat yields easily to a fork.
25 minStep 7: Scatter with 2 tbsp flat-leaf parsley and serve with quinoa or rice.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 48 g
- Carbs
- 32 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does estofado de llama take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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