Curried Alpaca Stew

Ingredients

In adapting the original Curried Gazelle recipe from Chadian cuisine to Inca cuisine, the main ingredient has been changed from gazelle to alpaca meat. The spices and flavor profiles have also been adjusted to incorporate traditional Inca ingredients and techniques. Additionally, the original recipe called for certain ingredients that are not commonly found in Inca cuisine, such as dates and tamarind, which have been replaced with more regionally appropriate ingredients. We alse have the original recipe for Curried Gazelle, so you can check it out.

• 500g (1.1 lb) alpaca meat, cubed 500g (1.1 lb) alpaca meat, 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 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup coconut milk 1 cup coconut milk
• 2 cups vegetable broth 2 cups vegetable broth
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the cubed alpaca meat to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper. Mix well.
4. 4.
   Sprinkle the spice mixture over the alpaca meat and stir to coat evenly.
5. 5.
   Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the alpaca meat is tender.
7. 7.
   Add the sliced carrots and cubed potatoes to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
8. 8.
   Serve the Curried Alpaca Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Alpaca meat — Alpaca meat is lean and tender, but it can become tough if overcooked. Ensure to simmer it gently to maintain its tenderness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• If alpaca meat is not available, you can substitute it with lean beef or lamb.
• For a spicier version, add a chopped chili pepper to the stew.
• Serve the stew with a side of quinoa or cornbread to complete the Inca culinary experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Curried Alpaca Stew in deep bowls, allowing the aromatic steam to entice your senses. Accompany it with a side of fluffy quinoa or warm cornbread for a satisfying and authentic Inca meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in traditional Inca-inspired pottery or earthenware bowls to enhance the presentation and connect with the cultural roots of the dish.