Bolivian Llama Stew

Ingredients

• 500g (1.1 lb) llama meat, cubed 500g (1.1 lb) llama meat, cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup cooked quinoa 1 cup cooked quinoa
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed llama meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, and dried oregano over the meat, stirring well to coat evenly.
4. 4.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine with the meat and spices.
5. 5.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
6. 6.
   Stir in the cooked quinoa and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Bolivian Llama Stew hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Llama meat — If llama meat is not available, you can substitute it with beef or lamb for a similar flavor and texture.
• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Cook it according to the package instructions and fluff it with a fork 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.
• Allow the stew to rest for a few minutes before serving to allow the flavors to meld together even more.
• Serve the Bolivian Llama Stew with a side of crusty bread to soak up the delicious broth.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Bolivian Llama Stew in deep bowls, allowing the rich broth to surround the tender pieces of meat and vegetables. Garnish each serving with a sprinkle of fresh chopped parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation of the Bolivian Llama Stew, consider serving it in traditional Bolivian pottery bowls or rustic earthenware. The vibrant colors of the vegetables and the aromatic steam rising from the stew will create an inviting and visually appealing dish.