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This pachamanca recipe by chefs Carlos Mayta Zamora and Anibal Clavijo Begazo, takes the ancient Peruvian food invented by Incas to the state of art
For the lamb
For the marinade
For the uchucuta chili
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 8
- Recipe cuisine Central/South American
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