Bolivian-style Bazun Hin

Ingredients

In this Bolivian adaptation of Bazun Hin, we incorporate Bolivian spices like cumin, paprika, and oregano to infuse the dish with the vibrant flavors of Bolivian cuisine. Additionally, we introduce native Bolivian ingredients such as quinoa and chuño to add a unique texture and taste to the stew. We alse have the original recipe for Bazun hin, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (400g) cooked quinoa 2 cups (400g) cooked quinoa
• 1 cup (100g) chuño (freeze-dried potatoes), soaked and drained 1 cup (100g) chuño (freeze-dried potatoes), soaked and drained
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the ground cumin, paprika, and dried oregano to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the diced tomatoes. Cook for a few minutes until the tomatoes start to soften.
5. 5.
   Add the cooked quinoa, soaked chuño, and lamb or vegetable broth to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Bolivian-style Bazun Hin hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Chuño — Soak the chuño in water overnight to rehydrate it before adding it to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you can't find chuño, you can substitute it with freeze-dried potatoes or regular potatoes.
• Serve the Bazun Hin with a side of Bolivian-style rice or crusty bread to soak up the flavorful broth.
• Make a larger batch of the stew and freeze the leftovers for a quick and delicious meal on a busy day.
• Experiment with different cuts of lamb, such as shoulder or leg, for variations in texture and flavor.

Serving advice

Serve the Bolivian-style Bazun Hin in deep bowls, allowing the aromatic broth to mingle with the tender lamb, quinoa, and chuño. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Bolivian-style Bazun Hin with a sprinkle of paprika on top for a pop of color. Serve it alongside a traditional Bolivian textile or tablecloth to add a touch of authenticity to the presentation.