Pakistani-style Olluquito with Charqui

Ingredients

In this Pakistani adaptation of Olluquito con charqui, we replace some of the Peruvian ingredients with Pakistani counterparts to create a dish that is true to the flavors of the target cuisine. We incorporate Pakistani spices such as cumin, coriander, turmeric, and red chili powder to infuse the dish with a distinct Pakistani taste. Additionally, we use local Pakistani meat, such as beef or mutton, instead of the traditional charqui. We alse have the original recipe for Olluquito con charqui, so you can check it out.

• 500g (1.1 lb) olluco, peeled and cut into thin strips 500g (1.1 lb) olluco, peeled and cut into thin strips
• 300g (10.5 oz) beef or mutton, thinly sliced 300g (10.5 oz) beef or mutton, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 tomato, diced 1 tomato, diced
• 1 cup beef or vegetable broth 1 cup beef or vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the sliced beef or mutton to the pan and cook until browned on all sides.
3. 3.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
4. 4.
   Add the diced tomato and cook until it softens and releases its juices.
5. 5.
   Add the olluco strips to the pan and mix well with the spices and meat.
6. 6.
   Pour in the beef or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
7. 7.
   Simmer for about 20-25 minutes, or until the olluco is tender but still retains its shape.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Olluco — Make sure to peel the olluco before cutting it into thin strips. It is important to handle it carefully as it can stain your hands temporarily.
• Beef or mutton — Choose lean cuts of meat for a healthier option. Slice the meat thinly to ensure it cooks evenly and becomes tender.

Tips & Tricks

• If olluco is not available, you can substitute it with potatoes or yams.
• Adjust the amount of red chili powder according to your spice preference.
• For a richer flavor, marinate the meat with the spices for 30 minutes before cooking.
• Serve with a side of raita (yogurt sauce) to balance the spiciness.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Pakistani-style Olluquito with Charqui hot with steamed rice or naan bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant colors of the olluco and meat to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.