Peruvian Lomo de Llama with Aji Amarillo Sauce

Ingredients

• 500g (1.1 lb) llama meat, thinly sliced 500g (1.1 lb) llama meat, thinly sliced
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 4 Aji Amarillo peppers, seeded and chopped 4 Aji Amarillo peppers, seeded and chopped
• 1 onion, chopped 1 onion, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon cornstarch (optional, for thickening the sauce) 1 tablespoon cornstarch (optional, for thickening the sauce)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin powder, paprika, dried oregano, salt, and pepper. Rub the mixture onto the sliced llama meat and let it marinate for at least 2 hours, or overnight for best results.
2. 2.
   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated llama meat and cook for about 3-4 minutes per side, or until browned and cooked to your desired level of doneness. Remove the meat from the skillet and set aside.
3. 3.
   In the same skillet, heat another 2 tablespoons of vegetable oil. Add the chopped Aji Amarillo peppers and onion, and sauté until softened and fragrant.
4. 4.
   Transfer the sautéed peppers and onion to a blender or food processor. Add the lime juice and chicken broth, and blend until smooth.
5. 5.
   If desired, return the sauce to the skillet and simmer over low heat. If a thicker sauce is preferred, mix the cornstarch with a little water to make a slurry and add it to the sauce. Cook until the sauce thickens slightly.
6. 6.
   Serve the cooked llama meat with the Aji Amarillo sauce drizzled on top. Garnish with fresh cilantro, if desired.

Treat your ingredients with care...

• Aji Amarillo peppers — Handle with gloves as they can be quite spicy. Adjust the amount according to your preferred level of heat.

Tips & Tricks

• For a milder version, remove the seeds from the Aji Amarillo peppers before using them in the sauce.
• If llama meat is not available, you can substitute it with beef tenderloin or pork tenderloin.
• Serve the Lomo de Llama with traditional Peruvian sides like white rice, boiled potatoes, and fried plantains for an authentic experience.
• Adjust the amount of Aji Amarillo peppers according to your spice tolerance.
• To make the dish more colorful, garnish with sliced red onions and chopped cilantro.

Serving advice

Serve the Lomo de Llama hot, with the Aji Amarillo sauce generously drizzled on top. Accompany it with a side of fluffy white rice and a refreshing salad for a complete meal.

Presentation advice

Arrange the sliced llama meat on a platter and pour the Aji Amarillo sauce over it. Garnish with fresh cilantro leaves for a pop of color. Serve with the suggested side dishes to create an appealing and vibrant presentation.