Seco de Alpaca – Peruvian Style Alpaca Stew



      • Alpaca Shoulder, 2kg
      • Desiree Potatoe, 500g
      • For The Sauce –
      • Brown onions, 2 large
      • Garlic, 3 cloves
      • Coriander, 4 big bunches
      • Parsley, 2 big bunches
      • Parsley, 2 big bunches
      • Limes, 4
      • Lemons, 2
      • Beer (Lager), 2
      • Beef Stock, 500ml
      • Olive Oil, 200ml



      1. Cut the onions in six pieces and slice the garlic into thin slices.
      2. In a hot pan add the olive oil, when the oil it’s hot enough add the onions and cook until turn transparent, add the garlic and reduce the heat.
      3. Pick the coriander, parsley and marjoram leafs and blend with the lime and lemon juice, add the mix to the pot and stir until all the ingredients are combined. Add the beer and reduce on a low heat.
      4. In a separate pan sear the chunks (5cm x 5cm) of Alpaca shoulder, this will keep the juices inside the meat.
      5. Immerse the pieces of Alpaca shoulder in the pot with the sauce and add the beef stock, just enough to cover it and start the cooking process on a medium heat, always checking that is not getting dry.
      6. Aft er 2 hours rotate the meat cut and add the sliced, peeled potatoes. When the potatoes are ready that will let you know that the meat is ready to be served.