Braised Alpaca with lotus, potatoes and mint


For the braise

      • 1kg Alpaca chuck fillet (or shanks)
      • 2 tablespoons vegetable oil
      • 1 red onion
      • 2 cloves garlic
      • 1 tablespoon Korean chilli bean paste
      • 2 teaspoons ground cumin
      • 750ml beer (bottle fermented)
      • 1lt chicken stock
      • 1 tsp smoked paprika
      • Salt

Everything else

      • 500g waxy potatoes
      • 200g lotus
      • 60g red eschallots
      • 2 long red chillis
      • 1 bunch mint
      • 1 lime juice and zest



      1. Roughly chop onions and garlic. Add to a large pot with the alpaca chuck fillet and vegetable oil. Cook gently to release the flavours. Add remaining ingredients and bring to the simmer. Simmer gently for 2 hours or until the alpaca is tender.
      2. Remove from heat and allow it to cool slowly, about 1 hour.
      3. Remove alpaca and strain the stock. Return stock to heat and reduce by 1/4.
      4. Add potato, eschallots and lotus and cook till tender.
      5. Slice alpaca and add to stock to reheat. Add chopped mint and chilli slices as desired.
      6. When you’re serving, squeeze a little lime juice over the top and sprinkle over some lime zest.