Xinjiang-style Chuyaco

Ingredients

In this Xinjiang-style adaptation of Chuyaco, we incorporate the bold flavors and spices that are characteristic of Xinjiang cuisine. The original Chilean Chuyaco typically uses local ingredients and spices, but we have modified the recipe to include Xinjiang-specific spices such as cumin, chili powder, and Sichuan peppercorns. Additionally, we have incorporated traditional Xinjiang cooking techniques to enhance the flavors and textures of the dish. We alse have the original recipe for Chuyaco, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the cumin powder, chili powder, and crushed Sichuan peppercorns over the lamb. Stir well to coat the meat evenly with the spices.
5. 5.
   Add the cubed potatoes to the pot and pour in the lamb or vegetable broth. Season with salt to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the potatoes are cooked through.
7. 7.
   Serve the Xinjiang-style Chuyaco hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before crushing them. This will enhance their aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the stew.
• If you prefer a thicker stew, you can mash some of the cooked potatoes with a fork to create a creamier texture.
• Serve the Chuyaco with steamed rice or naan bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to adjust the spice levels according to your preference by adding more or less chili powder and Sichuan peppercorns.

Serving advice

Serve the Xinjiang-style Chuyaco in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of steamed rice or naan bread to complete the meal.

Presentation advice

Garnish the Chuyaco with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in rustic clay bowls or traditional Xinjiang-style ceramic dishes to enhance the visual appeal.