Cut the lamb into pieces and marinate them in a mixture of chopped herbs and chicha de jora.
Preheat the oven, place the lamb wrapped in banana leaves on an oven tray with the other ingredients.
Roast the products on a medium-low temperature for between 3 and 4 hours.
Heat the oil and fry the onion and sacha tomate.
Mix these products in a bowl, add the peanuts and huacatay and coriander leaves.
Mix until a thick cream is achieved.
Check that all ingredients are cooked and serve with the uchucuta chili.
Note of the chef: Pachamanca is a free-styling type of dish. The measurements are only a guideline. You can improvise as much as you wish with the ingredients of the list!
Discover the history of this ancient food: read the article