Korčulanske Spomilje with a Twist: A Fusion of Croatian and Inca Flavors

Ingredients

In this adaptation, we incorporate Inca flavors into the traditional Croatian dish of Korčulanske Spomilje. The original recipe typically includes ingredients such as lamb or beef, root vegetables, herbs, and spices. However, we introduce Inca spices and herbs, such as aji amarillo, cumin, and cilantro, to add a distinct Andean twist to the dish. Additionally, we suggest serving the stew with quinoa or roasted potatoes, which are commonly used in Inca cuisine. We alse have the original recipe for Korčulanske spomilje, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced carrots, cubed potatoes, and diced red bell pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the aji amarillo paste, cumin, paprika, and bay leaf to the pot. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and garnish the stew with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb or beef — For a tender and flavorful stew, choose cuts of meat that are suitable for slow cooking, such as shoulder or leg. Trim any excess fat before cubing the meat.
• Aji amarillo paste — Aji amarillo is a Peruvian yellow chili pepper with a unique fruity and slightly spicy flavor. If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili powder.

Tips & Tricks

• For an extra burst of flavor, marinate the cubed meat in a mixture of olive oil, garlic, cumin, and paprika for a few hours before cooking.
• If you prefer a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper along with the aji amarillo paste.
• Serve the Korčulanske Spomilje with a side of traditional Inca condiments, such as aji verde (green chili sauce) or salsa criolla (red onion and tomato salsa).

Serving advice

Serve the Inca-inspired Korčulanske Spomilje hot in individual bowls, garnished with fresh cilantro. Accompany it with a side of fluffy quinoa or roasted potatoes to complement the flavors and add a satisfying texture.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the stew just before serving. You can also serve it in traditional Inca-inspired pottery or colorful bowls to add a touch of authenticity to the dining experience.